[0:00] [Music]
[0:40] [Music]
[1:45] you
[1:57] what's going on everybody how we doing
[1:59] welcome to basics with babish live
[2:02] tonight we're making quesadillas the
[2:06] tex-mex classic near and dear to my
[2:08] heart even though I am NOT from the
[2:10] Southwest but I mean come on it doesn't
[2:13] all doing folks
[2:18] well I see some I see some Fraser lyrics
[2:21] there wow we got two we had a good
[2:23] turnout for the beginning of the
[2:24] livestream I'm sorry about the tencel
[2:27] back here but we were celebrating Mardi
[2:29] Gras very very very late yesterday or
[2:32] the other day because we were surprising
[2:36] a dear friend of ours there's gonna be a
[2:37] nice surprise guest on this week's
[2:41] episode of being with babish which comes
[2:43] out tomorrow I can hear myself in this
[2:45] earpiece and that's really annoying but
[2:48] it's too late now so we're gonna deal
[2:49] with it um I see something we got some
[2:52] first-timers here welcome everybody who
[2:54] is here for the first livestream I have
[2:57] $1.99 super chat from 7 seconds to clear
[3:00] finished or something fish thank you
[3:02] fish
[3:02] thank you Peter Robinson for your dollar
[3:04] super chair thank you guys very much you
[3:07] know super chats tend to get pretty out
[3:09] of control midstream so I think we
[3:13] should start here we'll start with a
[3:14] little bit of you know questions anybody
[3:16] who wants to talk or chat with me I'll
[3:18] take a look at the comments here and
[3:19] then we'll get cookin and I won't be
[3:21] able to see the comments for a little
[3:22] bit but some I hope you guys are cooking
[3:24] along with me tonight because this is a
[3:25] super easy one really all you need is a
[3:28] little bit of oil tortillas cheese any
[3:31] fillings that you like it's a it's
[3:32] really is basics we're back to basics
[3:35] with this was my focus here I'm just
[3:39] gonna shake focus super quick that's
[3:41] good we're good I'm gonna pour myself a
[3:42] drink we're gonna take a look here yeah
[3:46] so we got a lot of newcomers for for
[3:48] anybody who's first time it is here
[3:51] I'd like yeah we're killing this up yeah
[3:54] dull more 15 just happened to have a
[3:57] little sippy-sip left here for anybody
[4:00] who is if it's your first time here I'd
[4:02] like to introduce you to the folks in
[4:03] the other room May
[4:04] and it all happened the man behind the
[4:07] curtain we have Sawyer Jacobs oh yo yo
[4:13] yo hello everyone welcome happy draft
[4:16] day happy draft day indeed we'll be
[4:20] watching the draft tonight an eating
[4:21] quesadillas also in the other room we
[4:22] have Vincent cross who you might know as
[4:24] if any front previously from it's live
[4:27] with Brad and now on being with that but
[4:29] shouldn't want to say hi to the nice
[4:31] people yeah let me bring Vinnie over
[4:33] here he's listening for the levels so
[4:36] he's a couple seconds too late well we
[4:38] have we have Peter Ryan outs who's a new
[4:41] member thank you for becoming a member
[4:42] of the channel Peter for anybody who's
[4:44] interested Channel memberships are a pro
[4:47] it's if you sign up to be a member of my
[4:50] channel you can get early access to
[4:53] every episode which I post the night
[4:55] before it goes live some exclusives some
[4:58] behind the scenes of bloopers and you
[5:01] hear about it there first so check it
[5:02] out if you are interested the membership
[5:04] button is right next to the subscribe
[5:06] button and my servant he's over by the
[5:08] bike Necip anyway you say hi to the nice
[5:10] folks here he comes
[5:13] hey what's going on we're over here
[5:16] editing a new episode of bheem he's
[5:20] editing and he's moderating we're both
[5:21] moderating and we're doing our best you
[5:25] know it gets hairy live it gets us it
[5:28] gets a little hairy we got a 5 euro
[5:30] super chat from Tito Soros how are you
[5:35] doing I'm doing good Stegosaurus thank
[5:37] you very much to the super chat and I'm
[5:39] doing good how you doing and you know
[5:43] with scotch it's probably not the best
[5:46] combo for quesadillas I didn't really
[5:49] think this through I just saw it on my
[5:51] bar and I was like whoo I want that so
[5:53] yeah what are you gonna do what's a good
[5:55] was it gonna be bad no I don't think so
[5:57] we have ten ten pounds super chat from
[6:01] Simon mcmarson can't save we can't stay
[6:04] for the stream six a.m. work one of my
[6:06] emoticons custom emoticons that you get
[6:09] as part of your channel membership but
[6:11] good luck with the stream dude thank you
[6:12] so much Simon thank you for hanging out
[6:14] for
[6:14] for as long as you could and I hope you
[6:17] have a good
[6:17] oh man 6:00 a.m. for work Wow I mean you
[6:21] know get some rest or get going
[6:23] depending on what part of the world
[6:24] you're in but thank you very much for
[6:25] the super chat and I hope you have a
[6:26] great day at work thank you guys so much
[6:30] for coming
[6:30] coming out hanging out I'm just watching
[6:34] the stream here on my iPad and just
[6:36] trying to keep an eye on things gonna be
[6:41] a short stream tonight because
[6:43] quesadillas are very very easy but also
[6:46] I forgot to buy steaks so we only have
[6:47] chicken so we're gonna be doing veggie
[6:48] quesadillas in chicken quesadillas and
[6:51] I'm gonna be making them for a couple
[6:54] friends or maybe just one friend I guess
[6:56] coming over friend of the show
[6:58] Nathan Devils it will be joining us to
[7:02] watch the draft and he might be popping
[7:04] in towards the end of the stream to say
[7:07] hi and to eat a quesadilla so eat a case
[7:10] of Dylan if you will we have a $5 super
[7:12] chat from Peyton Pergamon first stream
[7:15] the first team had to tune in for
[7:17] quesadillas thank you for tuning in
[7:18] thank you for the super chat I'm sorry
[7:20] for any times that I stumble over what
[7:22] I'm saying but I can hear my own voice
[7:25] in my ear piece and it's kind of driving
[7:27] me wild son of a pizza madness here
[7:29] thank you very much to the super chat
[7:32] hey I think you know what I'm going to
[7:34] ask yes I know what you're gonna ask
[7:35] shout out your channel go check out some
[7:38] of the pizza man some pizza man is here
[7:39] thank you the super chat got a new
[7:41] member we got Jessica Hollis thank you
[7:44] for joining the channel memberships I
[7:47] appreciate it
[7:48] so since this is such an easy easy easy
[7:52] recipe I did not do any did not do any
[7:57] Musa on glass or anything like that so
[7:58] we're just gonna prepare everything live
[8:00] so here we go the first thing we should
[8:02] probably do is get our vegetables ready
[8:05] so I'm gonna grab those up the fridge oh
[8:10] yeah this is your pieces not gonna cut
[8:14] it did so I guess some peppers leftover
[8:22] pepper you know I always save your don't
[8:24] don't be wasteful I got some nice fresh
[8:27] corn I got red and green peppers and I
[8:31] have an onion and that's gonna make for
[8:33] a lovely vegetarian quesadilla I know I
[8:35] used squash zucchini on the actual show
[8:39] but again didn't get it didn't get steak
[8:42] didn't get zucchini but that's the
[8:44] beauty of quesadillas is that you can
[8:45] put pretty much damn near anything you
[8:47] want in there after all the shrimp that
[8:49] I had last week and I wish I had some
[8:51] strip to put in their shrimp quesadillas
[8:52] would be lovely
[8:53] let me address some of these super chats
[8:54] super quick if you will where you go you
[8:59] plucked uh gave $5 and said hello I love
[9:03] a gooey black thank you very much
[9:06] pickled fish lips that sounds gross dude
[9:10] I love your channel and thanks for
[9:11] getting me back into cooking that's a
[9:13] lovely thing to heal a lovely thing to
[9:15] hear thank you so much for sharing and
[9:16] thank you for the super check keep
[9:18] cooking then mr. Morgan watch gave $5
[9:22] and said every thought about Greer and
[9:23] pear pyv Pushing Daisies I've heard of a
[9:27] lot of great food from Pushing Daisies
[9:28] so that is very tempting and that sounds
[9:31] interesting
[9:32] comparing Greer pie
[9:37] let's see Anna Pittman gave five dollars
[9:39] and said I love little ke ke ACL I'm
[9:41] very happy that you noticed that I think
[9:43] that the first time anybody's ever
[9:45] noticed that a couple of people have
[9:48] asked and I've been curious well I thank
[9:51] you for for noticing that KCl is of
[9:54] course the radio station that was home
[9:58] to one dr. Frasier Crane
[10:01] Mike ox Ilan gave 20
[10:02] and said oh ok I see what you do well
[10:10] I'm not gonna do that
[10:12] and I I got tricked finally it happened
[10:15] thank you thank you for your $20 super
[10:18] chat just to get me to say something
[10:21] dirty Mike ox long thank you oh boy
[10:28] I gotta be I gotta be careful that one
[10:30] was unassuming I did not see that one
[10:32] coming
[10:32] Balthasar to to a PA $5 and said will
[10:35] you ever do the universe quesadilla
[10:36] queso fundido is in case of Fundy tow
[10:39] just melted cheese so like you're
[10:43] dipping chips in it yeah so is that does
[10:45] that make it an inverse quesadilla but
[10:47] if queso fundido is is what I think it
[10:51] is which is just a you know a pot of
[10:53] melted cheese the dip chips in that is
[10:56] coming up on an episode of basics basics
[10:58] dips so keep an eye out for that we got
[11:01] a new member got two new members we have
[11:02] jazz Hesh thank you for becoming a
[11:05] member of the channel we have Tyler
[11:07] Pierson thank you guys for joining us
[11:08] and thank you for becoming members thank
[11:10] you guys all for your super chats again
[11:12] since this is a quick episode I think
[11:14] we're gonna we're gonna keep it snappy
[11:15] I'm gonna start by grating some cheese I
[11:17] could probably still answer questions
[11:19] whilst I grate cheese so that works out
[11:24] I'm using sharp white cheddar ideally
[11:27] like to be using yellow cheddar because
[11:28] it just looks prettier but this is gonna
[11:31] be fun I'm pretty sure yellow cheddar is
[11:34] just food coloring anyway hugs always
[11:36] win gave to 2 pounds there so what's the
[11:40] worst injury you've ever had while
[11:41] cooking I think I've answered this one
[11:43] before but basically I cut myself
[11:44] I cut myself down to the bone am i my
[11:47] pointer finger I cut myself down this
[11:50] way and straight down to the bone and it
[11:52] was horrendous and horrifying and I
[11:54] didn't have health insurance at the time
[11:56] so I didn't go to hospital and
[11:57] it's a bad bad bug we have 20 pounds
[12:04] from Luke dearie thank you very much for
[12:05] your very generous super chat cupcakes
[12:08] from Cat in the Hat pizza from a goofy
[12:10] movie and the diner menu from an
[12:13] Emperor's New Groove particularly the
[12:15] pill bug to name a few suggestions
[12:17] that's simple gnarly but that sounds a
[12:20] cupcakes from cotton hat did not know
[12:22] that there were cupcakes in that movie
[12:24] is that the one with like Alec Baldwin
[12:26] and and Mike Myers and show I mean I
[12:32] really don't want to have to watch that
[12:34] movie but um that I mean I have also I
[12:40] also don't remember that at all from
[12:41] Emperor's New Groove bug it's been I
[12:43] haven't seen that since I was a kid I
[12:45] you know rewatched the scene when I did
[12:47] crop spinach puffs but that is about it
[12:49] Thank You Luke Gary appreciate it well
[12:53] we got a lot of super chats coming in
[12:54] short end oh hey I remember you from
[12:55] last time $5.00 port post-easter
[12:58] question would you like to make the ham
[13:00] and the glaze reset ham I do personally
[13:05] I've never had felt the need to glaze a
[13:08] head a ham more than it already comes
[13:11] plays I mean I've had like you know
[13:13] coca-cola or cherry glazed ham it's
[13:16] lovely but I just like ham as it is
[13:18] Austin Harlow gave ten dollars and said
[13:20] challenge you to do a low sodium dish
[13:22] chopped style fans vote what you mystery
[13:25] box what your mystery box will have for
[13:27] mandatory ingredients that's a fun idea
[13:29] and would make a great live stream
[13:31] except I'm most definitely going to
[13:33] screw it up somehow but that is a very
[13:36] fun idea thank you very much for the
[13:37] idea and for the generous super Chad $20
[13:39] from Anthony Tim Bay gave been watching
[13:44] you since they'll attempt ah no just
[13:45] want to show you more support love what
[13:46] you've been doing these past few years
[13:47] watching you regularly got me back in
[13:49] the kitchen thank you that's beautiful
[13:50] to hear thank you so much Anthony and
[13:52] thank you for the very generous super
[13:54] chat and thank you for following me for
[13:56] so long and thank you for being here
[13:58] since the temp on Oh days sores been
[14:01] here since I mean sorry and I've been
[14:02] friends since high school but he's been
[14:04] here since the temp on Oh days he was
[14:05] there to taste the temp on Oh if you
[14:07] watch the video again I believe
[14:08] he was standing my rights camera left I
[14:12] think we thought that was like a last
[14:15] minute water party what was that I said
[14:19] it was with my wife my beautiful wife he
[14:22] was there with his beautiful wife and he
[14:26] was there to support me with the back
[14:28] then I had like 20,000 subscribers no
[14:31] not even I had like 5,000 subscribers
[14:32] that I only had because I did a video
[14:36] back in college where I mashed mashed up
[14:39] the 300 trailer with army of Darkness if
[14:45] you search 300 army of Darkness mine
[14:47] should be the first one that comes up
[14:48] and that gave me my five minutes of my
[14:51] 15 minutes of college fame I think I got
[14:53] like 200,000 views on that or something
[14:55] and a few thousand subscribers and then
[14:57] I just never uploaded it anything ever
[14:58] again
[14:58] until now so you can just never never
[15:02] give up on your dreams kids I should
[15:05] have eaten that I don't know why I
[15:06] tossed that sweet little cheese corner
[15:08] Oh got some are super jazz hair we've
[15:11] got new members
[15:13] Robert Pritchard welcome thank you for
[15:15] becoming a member 4.99 from Tyler Marsh
[15:18] can make left side to know no one region
[15:21] treats I'll look into that have not
[15:22] heard of that
[15:23] I assume it's fish based but I'll take a
[15:27] look at that root inception game for 99
[15:29] and said I'm watching you and Frasier at
[15:31] the same time what a wonderful life I
[15:33] live what a wonderful life in between I
[15:35] wish I could be watching Frasier at the
[15:37] same time here but you know copyright
[15:39] laws so he's also my attorney so he
[15:41] would advise me that I can't exactly
[15:43] have Frasier running in the background
[15:45] necessarily yeah
[15:50] so it'll tell you guys who the who the
[15:54] surprise guest is on tomorrow's episode
[15:55] of you're not gonna spoil it
[15:59] we're having Rasheed back and we are a
[16:01] surprise we surprised Rasheed with a
[16:04] very unique very fun surprise they think
[16:08] I think you guys are going
[16:09] we're gonna get a kick out of so tune in
[16:11] tomorrow new episode of being with
[16:12] babish where the focus is on teachers
[16:16] giving back to one teacher in particular
[16:19] in in Brooklyn and giving back to my
[16:23] favorite teacher
[16:24] Rashid Larissa who is a middle school
[16:26] teacher himself in this middle school
[16:28] history and social studies teacher and
[16:31] one of the best all right sorry I'm
[16:34] missing one superjet - lets go all right
[16:38] we got ten bucks from michael tanner
[16:40] you were such an inspiration to people
[16:42] who follow their passions you're a proof
[16:43] that you can succeed in life and still
[16:45] be humble and good to your fans that's
[16:46] extraordinarily sweet of you to say
[16:48] thank you so much and yeah man you know
[16:51] becoming a youtuber is kind of like the
[16:53] new American dream it's like you know I
[16:55] used to be a house with 2.5 kids but now
[16:57] it's like I want to become famous on
[17:00] YouTube and I am extremely obviously
[17:03] following your path and passions is very
[17:04] important and if you have something to
[17:06] say save the world but I also am
[17:08] extremely lucky that everything worked
[17:11] out the way it did and that I get to do
[17:12] this for a living I'd love to take
[17:15] credit for it but but honestly it's it's
[17:17] a it's a lot of people's effort it's a
[17:19] lot of time and it's a lot of luck so
[17:22] thank you really goes to you guys and
[17:24] that's the way it's it is in my book
[17:26] which is coming out in October the the
[17:29] biggest acknowledgement is to you guys
[17:31] the viewers because none of this would
[17:32] be possible without you and I can't
[17:34] thank you guys enough I think that's
[17:36] probably enough cheese I had a little
[17:39] reserve here just in case and I'm gonna
[17:45] get this out of the way so we can
[17:46] commence to chopping I'm just gonna get
[17:55] this sewn out of here yeah yeah that
[18:00] should that should take care of us
[18:01] hopefully three four grown men don't eat
[18:04] that much cheese in one night Vegas
[18:06] we'll see am I missing any good
[18:10] questions any good stuff here Jake
[18:15] well I was just gonna say you know we
[18:18] obviously were able to see the super
[18:19] chats as best we can but were combing
[18:22] through the comments for any specific
[18:26] cooking questions or questions you know
[18:29] that we'd be interested in helping you
[18:31] out with and Ben and I are putting them
[18:33] together and we'll we'll get them out to
[18:36] you when he takes a break
[18:37] great in the meantime we've got some
[18:39] super chats here I can address with Sean
[18:41] Kerry just gave 20 bucks thank you so
[18:43] much was the last time you read Anthony
[18:45] Bourdain's Kitchen Confidential
[18:46] definitely not since he left us because
[18:50] it would make me way too sad but I've
[18:54] read it three times now it's it's
[18:56] obviously you know a favorite it's a lot
[18:58] of fun to read it's almost like reading
[19:00] an episode of his of his show it's
[19:03] written in the same voice obviously and
[19:07] I haven't heard that in a while but I'd
[19:09] love to read it again now I miss him and
[19:11] it'd be nice to I'm talking about him
[19:14] like I know him I've never met him but
[19:15] uh I mean that's one of the great things
[19:17] about him is that he really made you
[19:18] feel like you know you were there with
[19:20] him and I I do miss his his storytelling
[19:26] and I'd be excited to read that again we
[19:28] have thank you very much for the
[19:30] generous super chat we also have OGN oh
[19:33] three one seven gave ten dollars I want
[19:35] to say thank you for inspiring me to
[19:36] change my major to food science and
[19:39] would you ever be willing to try making
[19:40] us gluing the free dish as a person with
[19:42] celiac I'd really like to see that first
[19:44] off thank you for your generous super
[19:46] chat I'm very happy to hear that that's
[19:48] you're pursuing something that you're
[19:49] excited about and thank you for for
[19:52] saying something so nice is that I had
[19:54] anything to do with that but but
[19:56] congratulations and best of luck to you
[19:58] and yeah I actually have a bunch of
[20:02] celiac friends and typically I like
[20:05] making them things that are you know
[20:07] faked versions of gluttonous foods like
[20:10] gluten-free pizza or whatever because
[20:11] it's never gonna be as good there's so
[20:13] many great gluten-free foods out there
[20:15] that are just naturally free of gluten
[20:16] and that way everybody's enjoying it and
[20:20] they feel you know it's more inclusive
[20:22] it's it's that's the way I like to do it
[20:24] so what I should do is make a playlist
[20:27] of recipes that just happen to be
[20:28] gluten-free that seems like a good idea
[20:30] but also there are great gluten-free
[20:32] recipes out there for those with celiac
[20:35] and for those with dietary concerns so
[20:37] yeah we should definitely do that let's
[20:39] add that to the schedule for the next
[20:40] base basic spells so let's go to put
[20:46] this in the fridge oh that is very
[20:50] jittery which is probably a good thing
[20:52] considering its chair there we go
[20:53] alright that's in the fridge just so it
[20:56] doesn't get all greasy you know if you
[20:57] if you leave cheddar out too long it
[20:59] gets pretty gnarly we're gonna commence
[21:05] to choppin guys I'm so sorry I know that
[21:07] you're giving a super chest right now
[21:08] and I'd love to read them but I do need
[21:11] to get cooking a little bit so Vinnie
[21:14] and soy if there are any big pressing
[21:16] ones if there's anything you think I
[21:18] should answer right now ish I am all
[21:21] ears but other than that I'm going to
[21:23] commence to shopping so I love this
[21:30] knife Wow I got this knife in California
[21:34] and oh it's just a beast really guys you
[21:40] know that's the first thing to really
[21:41] invest in is a halfway decent chef's
[21:43] knife I've said it a million times so
[21:45] I'm not going to harp on it
[21:46] too much but you know we probably got
[21:48] some newcomers here and and some that's
[21:54] you know a good knife and a good cutting
[21:56] board are going to elevate your game in
[21:57] ways that you just can't really
[21:59] recognize until you just try it so you
[22:02] know if you're looking to invest in your
[22:04] abilities in the kitchen and you say you
[22:06] have a hundred bucks you can do a lot
[22:07] with that you can get a Victoria Knox
[22:09] five rocks 8-inch chef's knife for I
[22:12] think $45 it's wicked sharp but keeps
[22:15] its edge for a pretty good long time
[22:17] considering it is stamped and not forged
[22:20] it's a it's a great little knife and
[22:23] then you can get a really great cutting
[22:25] board you probably get a booze block get
[22:28] you know save save that for when for
[22:30] when you can you know really dump money
[22:31] into your kitchen
[22:32] maybe first get a knock so what's called
[22:36] Aqsa butcher board or carving board oXXO
[22:39] carving board is 24 by 18 s by a big and
[22:42] it's a it's just so nice to have a big
[22:44] beautiful work surface like this table
[22:46] I'm thankful every day for this table
[22:48] because you know it just just lets me do
[22:52] do it all I'm going with a finer dice
[22:56] than I did in the video because I want
[22:59] these onions to really be part of the
[23:02] filling mixture I got to figure out a
[23:05] better way to do that you know who I
[23:07] hung out with it with today folks is
[23:10] Alvin Kyle on I went over to his
[23:13] restaurant the usual here in New York
[23:14] City and we are we are scheming we are
[23:17] plotting something fun so keep an eye
[23:19] out probably in about a month we'll be
[23:22] releasing something very fun that I'm
[23:26] sorry for cutting so slowly but when I'm
[23:28] talking like this and when I'm trying to
[23:29] engage with you guys I really don't want
[23:31] to chop a finger up on live you know
[23:34] live streaming that would probably be an
[23:37] unfortunate blunder so I'm just you know
[23:41] focusing a little bit harder than usual
[23:43] because I make a snake like that well
[23:47] it'd be kind of funny wouldn't it well
[23:49] sort of be funny for you guys me it'd be
[23:54] a little sad it's also a good
[23:56] opportunity to show you guys you know
[23:58] good knife discipline keep your keep
[24:00] your fingers tucked in grab your grab
[24:02] your food like with a claw like this so
[24:03] if you graze yourself you just you just
[24:05] graze a little skin off instead of
[24:07] plunging a knife into your finger all
[24:11] right we got some super Chad's here I
[24:12] should probably okay
[24:14] we have $100 super chat from g-baby dub
[24:18] 11 thank you so much that is incredibly
[24:21] generous I can't thank you enough that's
[24:24] really really kind and to just tell me
[24:26] something so sweet is also like you
[24:29] could have said that with any amount and
[24:31] I would be so flattered and just thank
[24:34] you that's that's really really lovely
[24:36] I think I'm sorry all my prep bowls are
[24:39] in the yep all my pit bulls are in the
[24:41] dishwasher for me they grab these so we
[24:44] can you know really properly do our mise
[24:46] on+ meson plus for those of you don't
[24:49] know is French for everything in its
[24:53] place
[24:54] I think I think it's everything in this
[24:56] place or more place for everything I'm
[24:59] not entirely sure which one but it's
[25:01] it's just the act of getting all your
[25:03] ingredients ready and in the right place
[25:06] and in the right form so once it comes
[25:08] time to get cooking you know you don't
[25:10] have something on the burner you don't
[25:14] have something on the burner
[25:15] that's um you have to worry about and
[25:17] and and then you know why also have to
[25:20] chop an onion it's uh it's one of the
[25:24] fundamentals of cooking that like a lot
[25:27] of new cooks don't pay attention to and
[25:30] it's cuz its shores it's boring I get it
[25:33] I don't like doing it but that's uh it's
[25:36] really gonna make you a better cook I'm
[25:38] gonna try to go for an equal size of
[25:40] dice on these peppers for I want to you
[25:44] know cuz I'm probably gonna cook the
[25:45] onions with the peppers and we want to
[25:46] cook them at relatively the same rate I
[25:49] might start doing this first but also
[25:51] you know who cares this quesadilla is
[25:55] you know fun it's a fun thing it's not
[25:57] it's not about precision necessarily
[25:59] it's a it's about fun
[26:02] no can't anybody say quesadillas aren't
[26:04] about fun I won't listen
[26:07] oh wow that is such a generous super
[26:11] chat thank you very much gee baby dub
[26:13] it was incredibly nice Jason Jason lanky
[26:16] gave $10 said you were really awesome
[26:18] have went a lot from you that's really
[26:21] really kind of you Jake J I really
[26:24] appreciate it thank you for the super
[26:25] chat and thank you for saying something
[26:27] that like seriously that's music to my
[26:29] ears guys like that's that's one of the
[26:31] best parts of making this show is
[26:32] hearing that some you guys get
[26:35] information out of it you enjoy it and
[26:37] you it gets kickin like that's really
[26:39] you know the most important part to me
[26:42] no better way to chop a pepper I gotta
[26:45] learn how to better chopped peppers so
[26:48] this is not acceptable
[26:50] surely there's a better way gonna work
[26:54] pretty well but you know it's it's
[26:58] bush-league low-rent where we got going
[27:02] on fellas got a ten dollar super cheque
[27:07] from Luke diri
[27:07] I remember your name from earlier must
[27:11] must you emphasize the age in words like
[27:13] whisk yeah man that's fun it's funny to
[27:16] me I know people have a problem with me
[27:22] when I when I say saucepan instead of
[27:25] saucepan that's not how I say in my
[27:27] day-to-day life it's just funny to me
[27:30] and yeah I don't know but I don't always
[27:37] say though you know I say it usually
[27:40] when when it's a when as a verb you know
[27:43] like whisk that together but I never
[27:45] called tine it was that I never go tiny
[27:47] whisk or anything but now that I've said
[27:50] that I'm probably not to do it because
[27:51] that was a lot of fun to do just now it
[27:53] gave me great pleasure so okay we're
[28:00] getting a little punchy that's cool
[28:02] it's Thursday weeks almost over draft us
[28:07] tonight who's who's watching the draft
[28:10] tonight that starts at what like 7:00
[28:12] 7:30 don't worry we're not gonna or
[28:15] eight something like that we're not
[28:16] gonna keep you because this is a real
[28:18] easy one I would say that last week's
[28:21] was a really easy one tikka tikka masala
[28:23] was a was a breeze but we still went for
[28:25] like two hours
[28:26] I think so you know live streaming the
[28:32] longer the better
[28:33] generally I'm just I'm just gonna
[28:34] refresh this super quick guys just cuz
[28:36] I'm curious how many viewers we have
[28:37] right now because I can't see it on the
[28:39] iPad everything you did get my laptop
[28:41] back it's untenable six thousand all
[28:45] right that's pretty good thank you guys
[28:46] for coming and hanging out it's gonna
[28:49] get interesting soon once I get all my
[28:51] knees and its respective plots I got my
[28:56] green pepper all right I'm gonna I'm
[28:58] gonna burn through this a little faster
[28:59] cuz yeah we can't be here all day
[29:03] sorry has a sir has a wife okay and
[29:07] Vinny has a girlfriend and I can't just
[29:10] be keeping here for them here all night
[29:11] not on the night of the draft I'm just
[29:14] pulling the ribs out of that pepper just
[29:16] cuz that kind of hurt you it's just like
[29:18] kind of nasty yeah you just want the red
[29:20] stuff you don't know what the the white
[29:23] ribs this is how I usually do it off
[29:26] camera and I'll chop this up into slices
[29:28] and then just kind of mince them from
[29:31] there
[29:31] it's just not efficient like that this
[29:34] this vegetable doesn't want to be
[29:36] chopped I don't think it's it's
[29:37] resisting its resistant to being chopped
[29:44] as long as these are small enough to be
[29:46] bite-sized pieces you know I really
[29:48] should be marinating the chicken right
[29:50] now it only needs to go for about 20
[29:51] minutes but um the 20 minutes minimum
[29:54] but you know that's that's what we're
[29:56] doing tonight we're doing we're doing
[29:58] things fast and easy we're pretending
[29:59] you know it's a weeknight you just got
[30:00] home
[30:02] pretending it's a week there is a
[30:04] weeknight we don't pretend it's a
[30:06] weeknight and you know just got home
[30:08] kids are yelling kids are hungry you
[30:11] know and and you just gotta get
[30:15] something out fast like quesadillas is a
[30:17] way to go and it's way to get their
[30:19] vegetables in them you know like we can
[30:22] really you know obviously there's cheese
[30:24] but kids can eat it all the cheese in
[30:26] the world will be fun but um they're
[30:28] resilient like that but uh you can also
[30:32] load this guy up with vegetables that's
[30:34] really what I plan to do
[30:36] all right so we got some red and green
[30:39] peppers these aren't chopped really
[30:40] finely enough I kind of rushed the
[30:42] Thunder we're just gonna do the cheap
[30:44] the lazy thing which is just to run the
[30:48] knife through them again it's okay there
[30:55] we go
[30:55] and yeah there we go and I'm gonna saute
[31:01] these together with the on with the
[31:02] onions because you know peppers and
[31:04] onions when is that not gonna be a good
[31:05] combo when am I gonna be like I wish
[31:07] there weren't peppers and onions in this
[31:09] quesadilla never unless somebody's
[31:12] allergic which nobody is can you confirm
[31:13] that for me Jake are you allergic
[31:14] peppers nobody's allergic all right
[31:19] we're good here we go all right so got
[31:23] our peppers chopped up last thing I'm
[31:25] gonna do is D corn an ear of corn which
[31:30] I actually have fresh corn this time in
[31:31] the in the episode it was the dead of
[31:34] winter when we shot that stuff and you
[31:36] know I could have gotten fresh corn at
[31:37] Whole Foods or something but it's not
[31:38] gonna be very good not that this is
[31:40] gonna be what am i saying it's spring
[31:41] this is not gonna be any better what am
[31:43] I saying
[31:43] um this isn't gonna be any good but um
[31:47] get the silk off of here do you guys see
[31:50] the way I got the silk off the corn in
[31:52] that previous episode what was it
[31:54] I used a toothbrush which was very
[31:56] exciting for me and that became my
[31:59] dedicated silk toothbrush to get the get
[32:03] the corn off the ear we're just gonna
[32:05] you know make shallow cuts radially
[32:07] around the ear of corn just deep enough
[32:12] where we're getting correct kernels
[32:14] coming off there we don't want to cut
[32:15] down in your core too much maybe I'll
[32:20] have to do both here is that's not as I
[32:23] thought I have a very bad eye for corn
[32:25] immense
[32:28] yeah good stuff this is gonna be better
[32:32] than something out of a out of a can
[32:34] probably but it's still not gonna be
[32:37] very good I'm also from upstate New York
[32:39] where we pride ourselves on our sweet
[32:41] summer sweet corn so so so so does a
[32:47] lawyer in there and we're both from both
[32:49] upstate New York 585 boys and we have
[32:54] any Bills fans in the the chat today I
[32:58] saw a couple Rochester Ian's but I
[33:00] wanted to bring your attention to a
[33:02] fifty dollar super chat asking for more
[33:05] Sopranos episodes a you yeah music to my
[33:09] ears you got it Artie bucco does a whole
[33:13] bunch of the first off thank you very
[33:14] very very much for an incredibly
[33:16] generous super chat and for just like
[33:17] that's that's all I want to hear like I
[33:20] loved The Sopranos sort and I both
[33:23] Sawyer kind of got me on it like I
[33:25] thought it was good but then he kind of
[33:27] explained had the the the piratical is
[33:31] that the word the the sort of parody
[33:35] nature of it and the the satirical the
[33:38] satirical nature of it and just like how
[33:41] how messed up some of these people are
[33:43] and how messed up some these
[33:45] circumstances are and it's really it's
[33:48] got to be I always say it's my favorite
[33:51] show ever made but entirely sure it's
[33:55] it's it's probably a top three but like
[33:58] if you haven't watched frenzy I could
[33:59] get yourself an HBO Go password and get
[34:02] moving because you're missing out so I'm
[34:04] really special and it's probably gonna
[34:06] feel a little aged in a few years it's
[34:08] already feeling that way all the flip
[34:10] phones and whatnot
[34:12] okay thank you
[34:14] looks a little wet down here yeah these
[34:18] guys are very little stragglers okay so
[34:24] all right that's everything we need for
[34:26] our veggie quesadillas let's get the
[34:28] chicken marinating will make veggie KSD
[34:30] as well in marinades and we'll take it
[34:31] out and we'll make chicken quesadillas
[34:33] so that's some pretty sharp cheddar in
[34:41] there which I'm a little little annoyed
[34:44] that I got you know very sharp cheddar
[34:46] because you know it's it's hang up sorry
[34:52] I just need just because I don't know
[34:58] what so you have to clean yes and we're
[35:00] just we're just dropping it in the bag
[35:02] and when marinating it
[35:04] I do need a bowl to combine money here
[35:08] we go so everything's in the dishwasher
[35:11] my hands really sticky from the
[35:12] vegetables hang on a second folks every
[35:15] time a little rinse off okay all right
[35:21] so for the marinade we need first and
[35:25] foremost we need some fresh garlic
[35:29] they're being so gentle with this bag
[35:33] I don't know this bag anything here we
[35:35] go so you know we're here what you can
[35:39] keep going over basics with cloves of
[35:41] garlic you know you can just kind of
[35:42] print a turn and press down on the clove
[35:45] it's a little firm you have a hard time
[35:47] getting it apart and then once you start
[35:48] feeling a breakup press down on the top
[35:52] and there goes just breaks right up oh
[35:56] yeah these I love it when they do this I
[35:59] love them cloves like jump out of their
[36:01] skin spoke too soon oh well
[36:07] let's see what super chance we're
[36:09] looking at here thank you so much again
[36:11] for the sopranos suggestion and for the
[36:13] very very generous super chat Luke dear
[36:15] ease back don't do this if you don't
[36:17] want to it's entirely hypothetical but
[36:20] have you ever thought about
[36:20] reconstructing the entire two-door feast
[36:23] for him anything for any of the eight no
[36:27] I have not thought about that now I'm
[36:29] thinking about it I would have to do
[36:31] some research on that I assume that it
[36:34] is like dastardly complicated fiendishly
[36:38] so but yeah let me let me look into that
[36:42] I've always wanted to do a historical
[36:44] recreations thing but I don't want to
[36:45] step on what's the what's the name of
[36:48] that family that does the historical
[36:50] dishes I'm going to feel this a little
[36:52] faster here the town zis town oh yeah I
[36:55] don't yeah I don't want to step on their
[36:56] turf you know that's that's really what
[36:58] they're up to I don't think they do you
[37:01] know anything from that era it's all
[37:03] just like what 1817 hundreds kind of
[37:06] stuff American you know new American
[37:09] early colonial America kind of stuff but
[37:12] uh you know it'd be very interesting to
[37:15] see what food from that era was like
[37:19] especially you know but both both the
[37:22] food for the for poor and impoverished
[37:24] people and also the food for the opulent
[37:27] for the rich would be very very
[37:28] interesting to see I'm also doing
[37:32] something different this time I didn't
[37:34] do this in the video and I wish that I
[37:35] did I'm just crushing the garlic okay
[37:39] releasing that Alison as you know who
[37:41] would say as my as my man Brad would say
[37:43] and also by crushing it we're gonna get
[37:47] the flavor in the marinade but we're
[37:48] also not gonna have tiny little pieces
[37:49] of garlic all over the chicken that are
[37:51] going to burn because that's what
[37:53] happened you see you get get tiny little
[37:54] pieces you can't get off and we're
[37:55] trying to get the garlic off of the
[37:57] chicken when we after it's done
[38:01] marinating so I'm just gonna crush it
[38:03] which is gonna get the nice flavor in
[38:04] there but then we can very clearly see
[38:06] those in there and it's not gonna it's
[38:08] not gonna get in the way
[38:11] of searing and sauteing or taking our
[38:13] chicken so we got the garlic in there
[38:17] that's the most important ingredient in
[38:21] my opinion now I'm also gonna hit it
[38:22] with maybe like two to three tablespoons
[38:26] of olive oil the juice of one lime we
[38:32] only have a little bit of chicken so we
[38:33] don't have to go crazy with this
[38:35] marinade but the juice of one lime so
[38:39] what I'm doing right now is I'm just
[38:40] rolling the lime against the countertop
[38:45] before slicing it which is gonna make it
[38:46] a lot easier to juice it's basically
[38:49] just like free squeezing it for you so
[38:51] now one hand I can hello just got
[38:54] squirted yeah it's just it's much easier
[38:58] to squeeze and yeah try doing it next
[39:00] time you make yourself a margarita oh
[39:01] man I wish we had stuff in margarita it
[39:04] would be way better than scotch right
[39:05] now but I don't it's a Keela shoot I
[39:08] have an empty bottle of Coors Oh over
[39:11] there that's about it I love Korres oh
[39:13] oh we've had some super shots here what
[39:17] do we got we have we have Luke Gary's
[39:24] back you can just watch simple here
[39:26] history they cleared it up all right
[39:27] I'll check that out
[39:30] Gawain gave five pounds and said why
[39:34] have you not seen the new movie you know
[39:35] the one in us that starts with an A and
[39:37] seventeen by the way one superpower oh
[39:43] oh oh yeah know the movie that shall not
[39:47] be named I have not seen it yet because
[39:50] it came out today um but I am dying to
[39:52] see it I'm dying to see what happens and
[39:55] I know everybody's going around saying
[39:58] spoilers in the comments right now just
[40:01] mean and that's why I'm you know staying
[40:03] away from long comments so I don't I
[40:05] don't catch anything catch anything that
[40:08] I don't want to see
[40:11] let's see sauce - gave $10 high from an
[40:16] old-school subscriber creators helping
[40:18] creators that that's absolutely true
[40:20] creators should help other creators
[40:21] thank you for being a longtime
[40:23] subscriber did I do remember I think we
[40:26] had an exchange on Twitter a long time
[40:28] ago and thank you so much for sticking
[40:30] with me I appreciate it thank you very
[40:32] much for the super chat stone cold
[40:35] silver some of these didn't user names
[40:38] are so hard it they're so hard to
[40:41] pronounce hop I see what you're doing
[40:42] somebody else tried to get me to say
[40:43] something dirty bring it on shouldn't I
[40:47] said that kept kept eat capiche kept
[40:51] biosis insect gave five dollars and said
[40:54] babish have you seen any cyberpunk
[40:56] movies or anime like ghost in the shell
[40:58] yes
[40:59] ghost Michels great Gawain's sorry
[41:04] Wayans back for five housing I said they
[41:07] showed it yesterday from here and here
[41:08] in the UK I'm lucky you guys I have not
[41:11] had the chance to get out the house yet
[41:13] to go see it and this weekend I am going
[41:19] to see Hamilton um so that's gonna be
[41:25] like four and a half hours of my life so
[41:27] I don't have time to do both
[41:28] unfortunately so I'm gonna have to wait
[41:30] until early next week probably to see
[41:33] Avengers end game alright also right now
[41:37] I'm adding a little bit of smoked
[41:38] paprika normally I'd go regular paprika
[41:40] but I'm fresh out and smoked paprika
[41:42] it's gonna be nice it's gonna add as you
[41:43] might have guessed a nice smoky flavor
[41:45] to it some other important ingredients
[41:48] include but are not limited to a little
[41:50] shake of cayenne with my man chef John
[41:52] with you and a little shake of cumin
[41:56] which I just had to replace cuz I was
[41:58] fresh out so let me get the flavor seal
[42:01] off of this
[42:06] let's see let's see here let's go no
[42:12] with you guys just what I'm doing this
[42:14] some people I love this that they're
[42:17] having like conversations with me by
[42:18] given five bucks like fish
[42:19] appreciate you guys I stone cold silver
[42:25] I know you're trying to get me to say
[42:26] something I'm not gonna say it thank you
[42:27] for the super chat Walter M peacock gave
[42:30] wait is that a thing did you just make
[42:33] me say something Walter M pika
[42:35] I'm nervous now 1350 very very specific
[42:41] number thank you so much this is the
[42:43] first time I've ever gave money to a
[42:44] stream you should do a knife sharpening
[42:46] naps maybe with perfection who's not a
[42:49] good cook that has a channel on getting
[42:51] the best edge on a knife cool I'm gonna
[42:53] check that out I haven't seen perfection
[42:54] but I'd love to check it out ice with
[42:56] knife sharp thing isn't heart honestly
[42:59] and I did do knife sharpening in kitchen
[43:02] care and maintenance the the there's a
[43:05] basics episode on the kitchen care and
[43:06] we do touch on knife sharpening so check
[43:09] that out I'm definitely not going to be
[43:10] a master of it like like that gentleman
[43:12] or lady
[43:14] whatever it is you should do some dishes
[43:16] from Monster Hunter there's this big
[43:17] meat platter that I am dying to do from
[43:19] Monster it looks delicious
[43:21] alright so in here we've got you know
[43:23] all the all the ingredients we also need
[43:26] a nice pinch of kosher salt and I have
[43:31] some freshly penciled pepper here and
[43:33] anybody who saw yesterday's episode
[43:34] knows that my pepper grinder or
[43:36] Tuesday's episode knows that my pepper
[43:38] grinder is compromised and there we go
[43:42] this is a very very simple super
[43:45] flavorful marinade that is going to
[43:48] penetrate the chicken deeply within 30
[43:52] minutes that's gonna really hit it with
[43:53] a lot of flavor and I know what I just
[43:54] said but at least they're at least 20
[43:59] minutes if not up to 4 hours it'll go
[44:03] too long though because there is a lot
[44:04] of acid and this then the chicken can
[44:05] can get mushy I'm gonna rinse this
[44:07] chicken off real quick maybe Jake you
[44:10] can fill me in on some questions or
[44:12] anything just cuz I hate like all the
[44:13] chicken juice on packaged chicken so I'm
[44:16] just going to this off super quick cool
[44:19] yeah I see a request here for the curry
[44:24] from Naruto I think I remember that
[44:27] being delicious looking so that sounds
[44:29] like a great suggestion from Logan thank
[44:32] you very much for that Thank You Logan
[44:34] yes we have definitely seen Naruto ramen
[44:37] has had its fair share of requests and
[44:40] it just feels too similar to other
[44:41] ramens that I've done on the channel so
[44:43] I haven't been super open to it but I'll
[44:45] revisit it and take a look at it sorry
[44:48] go ahead Jake Jake Murray has a good
[44:50] question being a film fanatic does the
[44:52] channel make you check more movies out
[44:55] that you wouldn't if you weren't making
[44:56] these vids that's one of the best parts
[44:59] of this channel is that I have
[45:00] definitely been exposed to a lot of
[45:02] things that I might not have otherwise
[45:05] sorry for the gross ones just the sake I
[45:07] promise I've been exposed to so many
[45:11] things that might not have seen
[45:13] otherwise doing research and
[45:16] just you know generally trying to find
[45:20] new material and suggestions from so
[45:22] many people I really appreciate the
[45:25] suggestions guys it's really where most
[45:27] of the ideas come from for this show so
[45:29] what I'm going to do now let's start by
[45:32] putting these guys back in that bowl and
[45:35] then just going to take the bag and just
[45:38] to sort of prevent cross contamination
[45:40] too much obviously playing with fire
[45:42] here I'm going to fold down the top of
[45:45] the bag a little bit open up the gut
[45:47] nice gusset that's nice gusset guys you
[45:50] guys have watched Steve 1989 Mr info oh
[45:54] my god I love so much he he reviews MREs
[45:59] and he's got the most sophisticated
[45:59] palate and way of describing things I
[46:02] remember he was smoking a cigarette out
[46:06] of a world war two ration so this like
[46:10] you know this this the 70 year old
[46:13] cigarette that he's smoking and is like
[46:17] ah you know candles of this of this era
[46:20] or reminiscent of gardenias it's like I
[46:23] love you dude I love you so much
[46:24] um but uh I I say that in my day to day
[46:28] life I say nice okay like I say that
[46:31] like 10 times a day probably okay in
[46:34] goes the marinade normally I would
[46:37] butterfly these chicken breasts but
[46:39] they're really thin so they're already
[46:41] quite thin these are kind of wimpy
[46:43] little chicken breasts so we're just
[46:45] gonna we're just gonna hit them with the
[46:47] marinade I'll probably just fry them or
[46:49] a saute them sear them and then
[46:52] I could finish him in a low oven so
[46:56] there we go push all the air out give
[46:59] that a little massage we got here we
[47:04] have a $14.99 super chat from Diego guy
[47:07] Lindo he says you got a rolling on your
[47:09] wrist yes sir I am Oh kind of a watch
[47:12] freak and and I very I've never thought
[47:19] that I'd be able to get into watches in
[47:21] the way that I have and I'm very
[47:22] grateful for that obviously so alright
[47:26] we got fifty eight hundred people in the
[47:27] chat I was just uh checking world.we
[47:30] wraps
[47:31] besides this around I really want that
[47:33] garlic to have even coverage on there on
[47:36] the chicken chicken towels out of here
[47:39] and then I'm gonna put this guy back in
[47:41] a bowl so there's no chance of
[47:42] cross-contamination with other stuff in
[47:44] the fridge put him in the fridge you
[47:51] know thirty minutes now let's get going
[47:54] on our vegetables let's start sauteing
[47:57] some stuff yeah so we're gonna head on
[47:59] over to camera two so are you ready for
[48:01] this here we go camera two I always say
[48:07] that like it's the first time we've done
[48:08] it I'm sorry I'm not doubting your
[48:10] ability I just I just want to make a big
[48:12] deal out of it oh no a long time viewers
[48:14] will know I miss it sometimes pardon me
[48:19] sorry sorry if I just coughed in the mic
[48:22] I'm sure that just peeked and all your
[48:23] headphones a little bit olive oil
[48:25] probably should you use vegetable oil
[48:26] it's okay we're just sauteing with
[48:28] another matter and where's my torch yes
[48:32] a lot of people have asked why do I use
[48:34] the torch to light my stove and that's
[48:36] because it is a restaurant stove and it
[48:39] has a pilot light that is so powerful
[48:41] you know on these restaurant stoves the
[48:43] pilot light constantly runs so you can
[48:46] just turn it on and it's just going and
[48:48] it's so powerful that it just heats up
[48:52] the whole room and it's nice in the
[48:54] winter but not so much when it's
[48:56] starting to get nice
[48:57] like right now let me grab my drink and
[49:01] you know I love this pin I'm not
[49:03] sponsored by Tefal I just want to you
[49:06] know sing its praises if you're a new
[49:08] future it's got this great it's called
[49:11] the thermo spot indicator I guess and
[49:13] you can see there's some like circles
[49:15] and some T's on there and those will
[49:17] disappear once the pan is properly
[49:18] preheated so if you're learning how to
[49:20] cook and you don't really know is my pan
[49:23] I'm hot enough is it ready
[49:24] if you're just doing simple things like
[49:25] sauteing like this and you want to get
[49:28] oil to a good sauteing point but you
[49:31] don't want it to smoke that is gonna be
[49:33] the temperature at which you want to
[49:35] stuff you want to add your vegetables so
[49:36] I'm gonna grab my onions here and as
[49:38] soon as that guy threads solid red guess
[49:40] what's gonna happen with these onions
[49:42] the what do you think audience you
[49:45] choose we don't like like the
[49:47] Bandersnatch dump the onions don't dump
[49:51] the internet everybody selects don't
[49:54] dump the endings I'm like oh okay well
[49:56] what we do now anyway those are going in
[50:02] enough small talk
[50:05] this is also like the most powerful
[50:07] burner if I bring my hands or my arms
[50:10] too close to it singes the hair off my
[50:12] arms well the great chefs I just met sup
[50:15] Floyd Cardos the other day what he was
[50:18] kind enough to have us over to his
[50:19] restaurant for a tasting and he's going
[50:22] to be joining us on some future episodes
[50:25] of basics with babish showing us how to
[50:27] make some indian essentials and he has
[50:32] no hair on his eyes and you know he
[50:34] showed us the what's that Indian clay
[50:38] pot oven it's the
[50:43] you know attend or attend or he was
[50:46] shown his hand or and he was reaching
[50:49] inside it and grabbing bread and chicken
[50:51] and stuff just reaching right in there
[50:52] and I brought my hand near it like this
[50:54] close to the opening and I pulled away
[50:56] because like all the hair right here in
[51:00] fact you can still see it right like
[51:01] there you can see we heard it's singed
[51:03] off like half the hair on my arm chef
[51:06] sir you know there are otherworldly
[51:08] creatures there the different from you
[51:09] and I real chefs I mean all right so I
[51:14] just want to get these little
[51:15] translucent I just wanna give him a
[51:16] little extra heat before we add the
[51:18] peppers which I'm gonna add now I just
[51:20] wanted to give him like a minute cuz
[51:24] these guys are gonna cook : you know I
[51:26] really want to cook the onions down I
[51:27] want to get like them almost not
[51:29] caramelized Leonids I really want to
[51:32] cook them down I don't want them to be
[51:33] too crunchy but I do want some crunch in
[51:35] the peppers there we go for anybody
[51:39] curious how to learn how to do this I
[51:41] know that this is like one of those
[51:42] things that when you're trying to learn
[51:44] how to cook you really want to do you're
[51:46] gonna make a mess if you use food the
[51:49] best thing to do if you use a stainless
[51:50] steel pan not a non-stick pan because
[51:52] you'll scratch it but the way I learned
[51:54] was um I took a stainless steel pan and
[51:56] I filled it with them
[51:58] Ricola with cough drops and I just use
[52:00] that over my bed and you know obviously
[52:02] Rico let's go everywhere but you get a
[52:04] sense for the motion that you need to do
[52:06] you bring everything sort of down to the
[52:08] edge of the pan and then push it up and
[52:11] pull it back like that and as you guys
[52:14] will see on an episode of being tomorrow
[52:16] I messed that up pretty good in front of
[52:18] a group of students I don't want to give
[52:22] away too much about what we're doing
[52:24] what we did rather the
[52:27] coming episode of being for those of you
[52:30] don't know being with babish is my new
[52:32] show it's a travel and vlog and food
[52:35] experiential kind of show and every
[52:38] episode we try to meet up with a fan of
[52:39] the show and give them you know
[52:41] something that they need if they're if
[52:43] they're in need of something work we can
[52:45] sort of in in a culinary sense improve
[52:48] their life or their or their hobbies or
[52:51] whatever in some way we're just giving
[52:52] them a cool experience and we got to
[52:56] work with the teacher in Brooklyn and
[52:58] Brownsville who does a cooking class for
[53:02] his kids for these middle schoolers I
[53:04] won't say anything else that we do but
[53:05] it's it's it's a nice heartwarming
[53:07] episode 1 Rashid duro so my former
[53:11] roommate who a lot of you know and love
[53:13] makes an appearance so keep an eye out
[53:17] for him we give him quite a surprise hmm
[53:24] so also I'm going to I should have done
[53:26] this up front sorry but I'm gonna salt
[53:28] these just a little bit initially not
[53:31] not so fully seasoned them but to help
[53:33] coax some of the moisture out of them
[53:35] this also like it's gonna work less so
[53:39] in this context it's still it'll still
[53:41] help but really where that's gonna come
[53:43] in handy is with mushrooms mushrooms
[53:46] have oh my dishwasher is open how
[53:48] embarrassing mushrooms have so much
[53:51] liquid in them that you need to get rid
[53:52] of before you can before you you know if
[53:57] you're baking them into something like
[53:59] you can put mushrooms in a quiche you
[54:01] can't just put raw mushrooms in there
[54:02] because you'll ruin your quiche got us
[54:05] you got to get this liquid out and if
[54:07] you add salt just a little bit again
[54:09] you're not trying to season them you're
[54:10] just trying to help draw out the
[54:12] moisture
[54:12] it just helps them cook down and quicker
[54:15] in that way you don't end up overcooking
[54:16] your mushrooms
[54:18] something smells Bernie it's something
[54:20] like now these are looking almost done
[54:24] and last up I like really just want to
[54:28] heat the corn throughout let me get some
[54:29] color on this stuff actually actually
[54:32] you know I'm gonna do the corn
[54:33] separately because I want to have the
[54:34] the peppers and onions to all the
[54:37] quesadillas including the chicken one
[54:38] and
[54:39] to be cool in that one so don't ask me
[54:43] why
[54:45] he and corn we're not on speaking terms
[54:48] right now all right so that's looking
[54:52] nicely you know the onions are nice and
[54:53] soft you can see that they're not the
[54:55] same stark white that they used to be
[54:56] everybody's losing color a little bit
[54:58] everybody's melding their colors
[55:00] together so that's that's right where we
[55:02] want it to be we don't know lose too
[55:03] much color we don't wanna lose too much
[55:04] texture we just want to cut these down a
[55:06] little bit so you're not you're not
[55:08] fighting it for getting salad when
[55:09] you're when you're eating your
[55:12] quesadilla I know this still does
[55:13] everywhere I'm gonna do this over at the
[55:17] countertop sorry to make you switch
[55:18] cameras Jake but I just don't want to
[55:22] spill it all over my my cooktop and I
[55:24] know I'm gonna spill it see see what did
[55:27] I say what did I say here we go
[55:35] but I don't want to dig those out of my
[55:37] my my stove I know the burners still
[55:40] running I know people are probably
[55:41] freaking out right now that the burner
[55:42] is still going but don't worry I'm about
[55:45] to go right back over to it and I just
[55:47] want to sear this corn a little bit I do
[55:50] want to get some color in the corn
[55:51] almost almost like it's you know sort of
[55:53] grilled like a low tasters Street corn
[55:55] like you really want to char that stuff
[55:57] and you know obviously this is not
[55:59] obviously this is a poor substitute I'm
[56:01] also gonna go back to them I got a
[56:03] vegetable oil because we want more
[56:04] neutral cooking oils with with this with
[56:06] this F it sounds like you're about to
[56:07] say something Jake do we have we have
[56:09] stuff or was I just miss herring yeah
[56:14] you want to do a couple questions yeah
[56:16] let's do some questions this is an easy
[56:17] easy part here I'm just trying to get
[56:19] this really hot so we can really get
[56:21] some color on the corn
[56:22] anyway good okay first Jacob Finkelstein
[56:25] Andrew were you driving in New Jersey
[56:27] yesterday all caps no I know I wasn't
[56:31] was I no no no there was a conversation
[56:33] wasn't him so here's one cool hands 1983
[56:44] said future babish episodes need more
[56:46] sizzle sounds something comforting about
[56:48] hearing food
[56:49] cook as much as seeing it and I totally
[56:51] agree we've talked about it before is a
[56:53] great renovation he's right and we you
[56:56] know we actually recorded the scratch
[56:57] sound we did that on purpose for this
[56:59] most recent round of basic I don't know
[57:03] why we didn't use it I'm gonna have to
[57:05] talk with the boys in Nashville who
[57:07] helped me out with editing that show
[57:10] because it is a multi-camera show it's a
[57:11] bit more complicated and that just saves
[57:14] me a lot of time it brings me sound back
[57:18] because yeah isn't that lovely I'm just
[57:19] gonna my face very very hot this is how
[57:29] mrs. Doubtfire requires I need to be
[57:33] okay I really just want to get a little
[57:37] color on these guys so I'm gonna leave
[57:38] them I'm gonna leave them untouched for
[57:40] like almost an uncomfortable amount of
[57:43] time so the point where I'm sitting here
[57:44] like I want to flip on my wife but it's
[57:47] just gonna put a nice little char on
[57:48] them and that's really what we're after
[57:51] look here's my drink can I get you boys
[57:54] anything to drink in there yeah sure
[57:58] I'll take a drink didn't you want
[58:00] anything
[58:01] I got some bourbon here and I've got
[58:04] some experience and we're eating Mexican
[58:06] tonight it's probably the better way to
[58:07] go
[58:08] yeah I'll come get them okay
[58:11] come say hi to people ah see I flip it
[58:15] goes dumb I'm just trying to get the
[58:16] color in there it's almost there - I can
[58:18] see the little flecks of brown and stuff
[58:20] so don't move it don't touch it don't
[58:22] move it don't touch it and then after
[58:24] that we can make our first case - dia
[58:26] cuz we got everything got all the pizzas
[58:27] everything is a place for everything and
[58:29] everything is placed meson plus if you
[58:31] will so I'm resisting a real every urge
[58:34] which Kamri on right now
[58:36] it's probably probably this one come on
[58:39] come on hint say I if you like and yeah
[58:47] the beers all right over there yeah that
[58:54] guy just popped out you guys see that
[58:55] that the corn is popped out okay if it
[58:58] will flip Sidhu
[58:59] ah okay there's still not much color in
[59:02] here but it's smelling good and smelling
[59:05] like corn that's a good sign right so
[59:07] I'll take that off in a minute it's
[59:11] pretty hard to over saute corn
[59:13] definitely can the point where gets like
[59:15] crispy don't that we're chewy
[59:17] no good but I think we're well we got
[59:21] plenty of time before that happens I got
[59:23] a perfectly good prep bowl over here
[59:24] though my reuse for the corn you know
[59:27] reduce reuse recycle think globally act
[59:32] locally think locally act globally right
[59:34] that's the hell yeah guys remember that
[59:37] all right that's good enough for me I'm
[59:40] gonna kill the heat over here I'm gonna
[59:41] head back over to camera one and I'm
[59:43] going to try not spill any corn
[59:46] embarrass myself but I know I know D I
[59:50] can feel the inevitable and I'm not a
[59:54] control freak you know I think I'm
[59:57] probably gonna do the case of these in a
[59:59] cast iron van today it just feels better
[60:00] it honestly works just as well you know
[60:03] cast irons way cooler and and it's it's
[60:06] better for other applications like
[60:07] searing steaks but in this case honestly
[60:10] it's gonna it's gonna be it's gonna be
[60:12] very good no matter what kind of pain
[60:13] you use but I do recommend either cast
[60:15] iron or a non-stick pan I would not
[60:17] recommend a stainless pan because you
[60:18] actually this get the the tortillas
[60:20] would probably stick so hang on I'm just
[60:23] gonna I'm just gonna throw this in the
[60:24] sink it's hot so it's gonna yeah I mean
[60:28] I should just rinse this out no no don't
[60:32] be
[60:33] I've got a whole internet audience
[60:35] watching thousands all right so I'm
[60:38] gonna grab this fella
[60:42] grab this old cast-iron pan that I
[60:44] retired because it's got a couple little
[60:46] scratches in it but for ya that guy
[60:51] should really go in the trash you don't
[60:53] want to use scratched up cast-iron oh
[60:55] sorry Oh nonstick you don't want to do
[60:58] that
[60:58] where's my big there's sorry there's a
[61:02] lot of stuff in this kitchen folks
[61:03] you understand there we go okay so
[61:09] cast-iron let's give it a little wipe
[61:11] out because I was using it to store my
[61:12] bread in because that looks cool right
[61:19] and then you know I like to use a lot of
[61:23] oil a lot of oil when I'm frying in
[61:24] quesadillas let's head back over to
[61:26] camera one real quick cuz we're gonna
[61:28] have stuff on first so I'm gonna grab my
[61:30] tortillas the big ones if you will
[61:33] here they're right over here I already
[61:36] am so you know obviously this gonna be
[61:39] better if you use bad ass tortilla it's
[61:41] like you know locally made or whatever
[61:43] but some wow we're gonna be frying these
[61:47] you know if you were making a burrito
[61:49] I'd be bummed out if you made it on this
[61:52] because these are pretty flaxseed and
[61:55] flavorless and I'd far prefer you use
[62:00] some some cooler but then again I also
[62:02] understand not everybody can get that
[62:04] you're not always near places not
[62:06] everybody's in the southwest or in you
[62:08] know near near tortilla area dos
[62:12] hermanos in Brooklyn
[62:14] where the tortilla factory so I
[62:16] understand and everybody can get that
[62:18] but especially the quesadillas because
[62:21] we're we're essentially lightly
[62:23] deep-frying these I put a lot of oil in
[62:25] the pan not too much as I learned the
[62:27] other day but enough to lightly coat the
[62:31] bottom of the pan and that really you
[62:35] know that that really gives you this
[62:37] like incredibly burnished
[62:39] crunchy exterior that is just lovely and
[62:41] I I want that for you guys okay
[62:45] that's what I want for you and that's
[62:47] what we're gonna accomplish together so
[62:49] mm-hm I'm spreading cheese in a Halfmoon
[62:53] formation half moon rising
[62:57] whatever the modern astrological signs
[63:00] are that I was when I was when I was on
[63:02] when I used to be on tinder that's what
[63:04] I saw everywhere it was like I'm a Leo
[63:06] rising and I sound like an D rating
[63:09] right now selling an old man complaining
[63:11] about astrological signs but why don't
[63:13] we just leave it in cancer and Virgo huh
[63:16] what happened to good old-fashioned
[63:18] sorry um yes I'm coming apart here uh
[63:24] I'm not coming apart but I'm losing my
[63:25] mind
[63:26] oh here's the peppers okay so I got my
[63:28] peppers and onions and I got my corn I'm
[63:32] just gonna do a little bit of those at
[63:33] each the corners really what's gonna
[63:35] make this a you know I'm putting the
[63:36] peppers and the onions on everything but
[63:37] the corns what's gonna really make this
[63:40] vegetarian in case be it's gonna you
[63:43] know give it a little bit of variety
[63:45] flavor so just spreading these out a
[63:50] little bit make sure that is good even
[63:52] distribution because remember we're
[63:53] cutting this into three pieces so we
[63:54] want every bite to have a little bit of
[63:56] each and I like stuff in my quesadillas
[63:59] pretty good but not crazy I'm gonna just
[64:01] focus on here yeah that's better and and
[64:08] you know you know you can also do is you
[64:10] can sprinkle this with like taco
[64:11] seasoning mix but instead what I'm gonna
[64:15] do is I'm going to essentially make my
[64:18] own taco mix I'm gonna sprinkle it on
[64:22] there kind of like how I made um
[64:23] occasion seasoning oh oh that would be
[64:27] probably pretty good
[64:28] emeralds essence when these no let's not
[64:31] go crazy what I will do is hit them with
[64:36] corn going on the other guy
[64:38] to feel left out any big super chests
[64:42] that I'm missing any any pressing
[64:44] questions in here
[64:45] I just don't believe anybody be left out
[64:47] here I'm very sorry that I don't see
[64:49] everything guys yes
[64:51] Sean The Sopranos fan gave another 20
[64:54] bucks so appreciated crazy thank you
[64:56] and he asked what channels you subscribe
[65:00] to you know we talked about Townsend's
[65:04] and Steve MRE already dug Demuro got a
[65:08] bunch yes done
[65:09] yeah Doug tomorrow's a favorite around
[65:11] this household who else do I subscribe
[65:16] to it you can see over there hot let's
[65:22] say aunts Canada dance Canada of course
[65:26] thank you for reminding me of ants
[65:28] Canada Sawyer brought my attention and
[65:30] Canada last week and let me just say
[65:34] that I am enthralled even though I
[65:35] [ __ ] hate bugs
[65:38] thank you I really I don't like spiders
[65:40] not all bugs but I really don't like
[65:42] spiders
[65:43] I don't mind ants at all but I do said
[65:45] you I have I have a real problem with
[65:47] spiders and that guys love spiders so
[65:50] it's um it's a challenge for me to watch
[65:53] also just so just so you guys are you
[65:56] know savvy to what I'm doing I like to
[65:58] really press these down and make sure
[65:59] that they're well adhered these are very
[66:01] humbly fillings as I said in the video
[66:03] they're like the this stuff wants to
[66:05] just tumble out and we don't want that
[66:07] so so you know I'm just trying to make
[66:10] sure that everybody is well adhered and
[66:11] everybody's kind of pressed into a
[66:13] cheese patty kind of the way I did the
[66:15] grilled cheese some of the grilled
[66:17] cheeses when I was making a mix I
[66:18] pressed it into a patty and then put it
[66:20] on the bread and that way it just all
[66:21] sort of stuck together I'm a head on
[66:22] over to the stovetop here where I'm
[66:25] going to thinly coat the bottom of my
[66:30] cast-iron pan with vegetable oil this is
[66:34] going to be just enough once it once it
[66:36] wants it you know swirls around a little
[66:38] bit to me just enough to just have a
[66:40] nice slight layer on the body
[66:42] of my pan and that's gonna effectively
[66:46] like almost deep-fry our quesadillas the
[66:49] other thing you really want with this
[66:51] process I'll get back to YouTube
[66:54] channels in a second the other thing you
[66:55] really want with this process is a big
[66:56] strong spatula because these guys are
[66:58] big and you have to you know flip them
[67:00] and you don't want a Wimpy spatula for
[67:03] that especially it gets hot over here it
[67:05] gets crowded in there but you know
[67:08] YouTube channels like I you know I
[67:10] Oh chef John obviously in love Chef John
[67:13] you suck at cooking is one of the is a
[67:15] dear friend we did a crossover episode
[67:19] of collab a while ago Wow two two
[67:23] October's ago good lord we got a we got
[67:25] to talk again I still have never met him
[67:29] nor have I seen his face like that guy
[67:31] is so secretive I don't even know if his
[67:33] manager has met him or has seen his face
[67:36] he's like he's a mystery we want to get
[67:42] the top but we don't want to get it
[67:43] smoking hot and a little bit just to
[67:53] make sure it's evenly coating the bottom
[67:56] last thing we want is you know we're
[67:59] getting a influx of chicken comments I
[68:02] just want to reassert that this is the
[68:04] vegetarian and the chicken comes next is
[68:06] that correct yes yes yes we're doing
[68:09] chicken quesadillas after this guys this
[68:11] is the vegetarian quesadilla do not
[68:13] worry your pretty little heads about it
[68:15] we will get there I don't think we're
[68:18] quite there yet
[68:18] are we yeah the wheels just starting to
[68:21] shimmer I don't want to smoke obviously
[68:23] I'm just gonna see what happens here
[68:24] yeah it's sizzling barely but that was
[68:28] definitely a little too early so I'm
[68:29] gonna give that oh it's going what's
[68:31] going but you know you want you want to
[68:35] cook these not too quickly I mean you
[68:39] want the cheese to really melt sculling
[68:41] grilled cheese grilled cheese should be
[68:42] made pretty slowly like lovingly because
[68:45] you want all the cheese to melt
[68:46] you don't want toppings falling out so
[68:48] you know okay I got a nice sizzle here
[68:51] I'm gonna I'm gonna get in close so you
[68:52] guys can hear it
[68:56] yeah that's a good sizzle so I'm also
[68:59] gonna lower the heat a little bit
[69:00] because again I want to I do want to
[69:03] cook these relatively slowly not too
[69:04] slowly where they're sucking up a bunch
[69:06] of oil but um slow enough that the
[69:09] cheese can melt and the exterior can get
[69:10] brown because I read this article about
[69:13] how there's this grilled cheese
[69:14] restaurant that uses clarified butter
[69:16] and allows them to fry a grilled cheese
[69:18] at a very high temperature I'm like why
[69:20] would you want to do that like the
[69:21] cheese isn't gonna melt it takes time
[69:23] for cheese to melt
[69:24] I'm not criticizing I'm just curious why
[69:29] anybody would want to do that the other
[69:30] thing I'm gonna do is I'm gonna rotate
[69:32] these the fact that they're sliding
[69:36] around like that means that the pan is
[69:37] good and hot turn this down a little bit
[69:40] I brought my quesadillas when I was
[69:44] teaching these kids I really don't want
[69:45] to do it here so I'll be very
[69:47] embarrassed yeah they're not even they
[69:50] don't even have any color yet so that's
[69:51] perfect actually I really want to cook
[69:53] them slow I'm gonna turn the flame up a
[69:56] little bit and the reason I'm rotating
[69:58] them is because you know cast-iron
[70:01] obviously it disperses heat very evenly
[70:03] but no pan is gonna do it perfectly
[70:06] evenly and I want super even color on
[70:08] these quesadillas I want I want them to
[70:10] to be matching you know so if we turn
[70:14] them every 30 seconds or so it's not
[70:16] like it's taking any extra effort it's
[70:17] kind of fun actually
[70:18] feel like a case of DJ and that's
[70:27] actually kind of funny okay we're
[70:33] starting to get a little color there but
[70:35] again we're taking our sweet sweet time
[70:38] because I'm not in a rush for
[70:40] quesadillas I'm gonna rush food I'm
[70:43] ready I'm willing to wait for good
[70:45] quesadillas
[70:46] you know this big difference okay I'm
[70:48] gonna clean off this workspace over here
[70:49] a little bit just so we can bring the
[70:52] quesadillas back here and slice them up
[70:54] without it being too gross even though
[70:56] I'll probably dump toppings everywhere
[70:58] accident
[70:59] I got the stuff of guacamole guys I'm so
[71:01] sad but okay that tinsel was moving
[71:05] behind me it scared me
[71:06] the here we go here I'll talk more about
[71:11] that basically Whole Foods delivered to
[71:16] me I didn't have time to physically go
[71:18] grocery shopping today so I did delivery
[71:20] which is what I do when we're under a
[71:22] little bit of time crunch which we are
[71:24] because being with babish comes out
[71:27] tomorrow and it's been a pretty complex
[71:30] episode and there's a lot of pieces that
[71:33] need to be perfectly put in place so we
[71:36] treated a lot of love and tender care
[71:38] I'm gonna grab a plate because it just
[71:41] makes flipping these easier like this is
[71:44] kind of a working move like you know if
[71:46] you're if you know what you're doing
[71:47] you're not gonna do this generally oh
[71:49] yeah all right so I'm gonna take this
[71:51] off and then simply yeah you can see
[71:55] that it's it's fried up nicely because
[71:56] it's rigid oh God okay yeah Ricky move
[72:01] I'm just gonna flip these
[72:06] don't need a stupid plate I was I was
[72:08] gonna suggest that you know if you're a
[72:10] little scared of flipping these because
[72:11] I know it's a little scary
[72:13] oh you don't don't do that don't do that
[72:15] it's a little skits a little scary
[72:17] because you're worried you gonna spill
[72:18] toppings I guarantee it's what I do
[72:20] right now and I'm just gonna turn this
[72:24] grab my binging with Tavish oven gloves
[72:27] which should be hittin the market
[72:30] sometimes in next few months and
[72:32] whoopsie deal there we go they're oily
[72:36] like they're not like swimming and oil
[72:38] they just have enough oil where they've
[72:39] lightly deep-fried and boy they're
[72:43] they're pretty looking and yeah the
[72:48] cheese is getting all melty problem is
[72:50] that there's a lip on these tortillas
[72:53] that is uh that is acting up and not
[72:55] letting it totally be flush with the
[72:59] bottom of the cook of the cooking
[73:00] service I'm gonna turn that down a
[73:03] little bit the cheese is nice and melted
[73:05] when I press it I can see it I can see
[73:07] it coming out a little bit yeah the
[73:09] other problem is that this is aged
[73:11] cheddar which is you know as I explained
[73:13] if you saw the grilled cheese toasties
[73:18] episode yeah oh that's good nice color
[73:22] if you saw the grilled cheese episode
[73:24] you will notice that I said you know
[73:27] aged cheese's exude a lot of oil they
[73:29] separate because of the crystallization
[73:31] I'm just just saying that like I know
[73:34] what I'm talking about I really don't
[73:35] uh-huh but if you say anything with
[73:38] authority people believe you um but no
[73:41] that is true it's because of the
[73:42] crystallization that occurs when you
[73:44] aged cheeses apparently once you heat it
[73:46] that causes the fast to separate and you
[73:48] end up with oily cheese and that's what
[73:50] we're happening here a little bit this
[73:52] cheese is definitely separating but it's
[73:53] still gonna be really good I'm not I'm
[73:54] not complaining they're definitely done
[73:56] by now so I'm gonna head on over to
[73:58] camera
[74:07] we got one that's a little bit bit
[74:10] thicker than the other this smells hot
[74:12] did I burn there make sure my stoves off
[74:16] no we're good
[74:17] in fact if anything it's nicer on this
[74:19] side look at that yep look okay we're
[74:22] not we're not gonna we're not gonna play
[74:24] with faith like that okay we're not
[74:26] gonna tempt fate I'm just gonna put
[74:28] these together so I don't slice them up
[74:30] I'd like to use a pizza slicer it's a
[74:32] little bit dignified but I only have
[74:35] this stupid teenage Mutant turtle slicer
[74:38] so we'll just slice them up normal oh
[74:41] yeah and then if you want to get a
[74:43] cheese stretch when you're you're poking
[74:46] it's hot when you pull these up just put
[74:48] them back together that's way the same
[74:49] thing I do for grilled cheese put them
[74:50] back together and press on the edges
[74:52] between the cuts and that's gonna let
[74:54] the cheese sort of flow back out if you
[74:58] really want to cheese stretch you cut it
[74:59] before you fry it but that takes balls
[75:01] man oh yeah but that's looking and I
[75:07] really I do want a cheese stretch thing
[75:08] I hope we get one yeah need something
[75:10] fun really no I mean just gonna press
[75:14] those guys back together that's the
[75:16] secret yeah yeah you just press it a
[75:18] little bit wait for this to be cool
[75:20] enough for me to pick up and then oh uh
[75:22] not only will I dig in but I hopefully
[75:24] will have a really cool cheese stretch
[75:26] it's gonna shot let's go for it oh yeah
[75:29] that's pretty good
[75:30] that's pretty good hell yeah dude okay
[75:37] oh yeah
[75:41] oh my god
[75:44] I love quesadillas but like we can get
[75:48] this really great crust on the outside
[75:51] hmm obviously it's a mess but come on
[75:58] yeah
[76:02] hmmm how do you guys like my chewing
[76:09] sounds what is awesome I mean you know
[76:14] the the exterior is like so crisp and
[76:18] it's a little oily because we've
[76:19] essentially deep-fried it a little bit
[76:21] but you know it's like halfway between
[76:23] like a tortilla chip and and a a
[76:27] tortilla
[76:28] it's the perfect vessel for all this
[76:31] melted cheese
[76:39] I'm getting a little bit of that corn in
[76:41] there if you want to have some fun and
[76:43] we'll die no nevermind I was gonna say
[76:45] we'll do this the next one but um we
[76:47] have this marinated chicken but if you
[76:50] want to have some fun you know sprinkle
[76:51] this with some taco seasoning sprinkle
[76:52] the cheese with some taco seasoning
[76:53] before you before you fry it up Wow all
[77:01] right hmm
[77:04] I'm not gonna deprive my boys anymore
[77:07] come on in fellas if you want to want
[77:10] some Dilla
[77:19] a lot of chewing noises here sorry let's
[77:32] see if we can get a nice pull on this
[77:34] yeah with our powers combined oh yeah
[77:41] there you go boys
[77:42] and there's more there's more coming
[77:44] enjoy I eat them in good health do you
[77:48] guys want sour cream yeah yeah we got a
[77:51] new sour cream and we got to do salsa
[77:54] and guys I'm so sorry I didn't make my
[77:55] own salsa no I know that's a that's a
[77:58] real faux pas
[78:02] okay here's some sour cream and here's
[78:05] some you know it's not jarred but it's I
[78:07] didn't make it ya know I'm gonna catch
[78:12] some flack this I know but I just didn't
[78:15] that I didn't have the patience to make
[78:16] salsa today I apologize you go and here
[78:20] I'll put this in a bowl yeah you can't
[78:26] have this without salsa and sour cream I
[78:27] wish I could give you guacamole as well
[78:29] but the folks at Whole Foods done goofed
[78:33] oh here I was gonna there we go sorry
[78:41] we have you ever watched service folks
[78:42] but you know this is life in the
[78:44] restaurant biz speaking of which I'm
[78:46] very excited to show you guys what we
[78:48] have goin with Alban kai-lan it's gonna
[78:51] be a lot of fun I think you guys gonna
[78:52] be a real kick out of it
[78:53] enjoy gentlemen been a Sawyer alright
[79:01] yeah thanks also I know I said that what
[79:08] okay let's clean up a little bit my
[79:11] clean up I mean just wipe these things
[79:13] away really all we're doing and I think
[79:16] you know I'd love to let that chicken
[79:18] marinate a little longer if there if
[79:21] there are questions I can take to give
[79:22] it a little bit more by it a little bit
[79:23] more time I'll do that what do you think
[79:25] what do you guys think yeah I mean I
[79:31] could ask you a couple more questions go
[79:38] for it all right
[79:40] Oh max was asking why you cook your rice
[79:45] that way I think he's referring to
[79:47] putting it in the oven it's a good one I
[79:49] take the rice yeah yeah I mean baking
[79:54] rice they it started with them an Alton
[79:58] Brown technique he recommended cooking
[80:02] rice in the oven because cooking rice on
[80:06] a stove brown rice on a stovetop is
[80:08] perilous and you can often end up with
[80:10] you know some really mushy kind of
[80:13] porridge oh no it's not not not nice
[80:16] fluffy individual grains of brown rice
[80:20] and by baking it you are effectively
[80:24] steaming it sort of not really but sort
[80:27] of you're you're you're cooking it more
[80:29] gently and letting it just sort of soak
[80:30] up water instead of you know it's
[80:33] constantly stirring it keeping it from
[80:34] scraping or keeping it from sticking on
[80:36] the bottom of the pan obviously doing it
[80:39] on the stovetop can be done correctly it
[80:41] is way more foolproof to do it in the
[80:43] oven if you bring the amount of water to
[80:46] a boil that it specifies in the
[80:49] directions and then add the rice and
[80:51] then cover it and then bake it for like
[80:53] five minutes longer than they would say
[80:55] to boil it on the package it comes out
[80:57] perfect every time it's not a
[80:59] traditional way of doing things it's not
[81:00] like a cool way of doing things it's
[81:03] it's it's it's an easy foolproof
[81:06] convenient way of doing things
[81:08] and for that reason I absolutely love it
[81:11] how Oh Nathan's gonna be here soon right
[81:14] I just want to make sure he has a hot
[81:17] fresh quesadilla all right so that's why
[81:20] I see my medicine sorry one question I
[81:25] saw a couple of times is do you know any
[81:27] Parisian recipes I don't know any
[81:30] Persian recipes um I I've had definitely
[81:33] had Persian you know there's a lot of
[81:36] great spots here in the city
[81:39] what's another place that one's yours I
[81:41] can't remember but there's a lot of
[81:42] great spots here in the city and but I
[81:44] personally do not know any Persian
[81:46] recipes I also see show and carry said
[81:50] do you order fish on Mondays and he gave
[81:52] me $20 super chat thank you very much
[81:53] Sean and doing fish on Mondays it's um
[81:59] I've heard that both that that is true
[82:03] and that that's a myth
[82:06] that that's a fish is fresher the least
[82:09] fresh on Mondays and I've also heard
[82:11] that it's Tuesdays I can remember which
[82:12] one Bourdain said because it all started
[82:15] with him in Kitchen Confidential but
[82:19] also that book was written like what
[82:21] like 15 years ago or something like that
[82:23] I I don't know the exact year that was
[82:25] written I'm sorry if I'm wrong but I
[82:27] thought it was written the early
[82:28] two-thousands at the latest
[82:30] and so like 15 ish did whatever how many
[82:34] years old and I'm sure that in that time
[82:37] shipping and refrigeration practices
[82:39] have improved and so I have heard like
[82:42] that's that's that's an old wives tale
[82:44] and I've have heard that that is you
[82:46] know biblical and you need to follow
[82:47] that if you value your life so no I
[82:50] don't or fish I don't know or sushi on
[82:52] Mondays if that's what it's the if
[82:54] that's the phenomenon that you're
[82:55] referring to I apologize that's if it's
[82:56] not I just saw fifty to fifty dollar
[82:58] super check coming from Taylor riff
[83:01] thank you so much that's extremely
[83:03] generous thank you out of all the
[83:05] episodes you've done which one is your
[83:07] favorite also I can't wait to try some
[83:08] of the recipes and techniques I've
[83:09] learned while watching I have all the
[83:13] recipes I've done which my favorite it's
[83:15] gonna sound like a cop-out answer but
[83:17] there's a reason right
[83:19] huh and I forgot which arm it's on but
[83:21] there's a reason I got this tattoo like
[83:22] that this is a this was an important
[83:25] episode like it was a turning point for
[83:27] me in making the show it symbolizes a
[83:31] lot of things for me just like following
[83:35] my instincts and it also simply
[83:39] recognizes how many people have tagged
[83:42] me on Instagram
[83:43] not so much anymore but like past two
[83:46] years so many people thousands have
[83:48] tagged me on Instagram saying like you
[83:50] know I made pasta lol yo it's delicious
[83:53] as my first time cooking and it was so
[83:55] beautiful to hear how many people gave
[83:57] this a shot because they saw how easy it
[83:59] was and how great it was despite its
[84:01] simplicity so I know it sounds like
[84:04] cop-out but this is really one of my
[84:05] favorite dishes and I mean come on Jon
[84:07] Favreau gave me the carving fork from
[84:09] the movie like that yeah
[84:11] which I can show you guys I know I've
[84:13] done it in past live streams but here it
[84:16] is this is the one from chef have you
[84:18] seen chef it's the one that he plates up
[84:21] the the pasta I Leo leo with force
[84:24] collar Henson mr. happy Hogan yeah so
[84:31] that's that's that's my favorite episode
[84:34] favorite dish that I've done so far and
[84:36] I'm seeing a ten-dollar super chat from
[84:38] a fan you'll fry hey Andrew just another
[84:40] 10 for me thanks dude
[84:41] sorry if I'm sorry if I missed the first
[84:45] one your name doesn't bring any bills
[84:47] but thank you for the first 10 thank you
[84:49] for the second 10 I've got to get tags
[84:51] for my car tomorrow so I can't donate
[84:52] too much however just wanted to know
[84:54] what's the best thing you've ever eaten
[84:55] geez
[84:56] well first off thank you very much for a
[84:58] very generous super chat especially if
[85:00] you're getting tags in your car I really
[85:02] appreciate your generosity favorite food
[85:05] I've ever eaten is so hard it's like
[85:06] what's your favorite song ever
[85:08] there's no no easy answer to that
[85:18] it's let me get let me get back to that
[85:21] let me get back to that because I
[85:22] honestly I honestly don't know thank you
[85:23] very much for the super chat man I'm
[85:25] sorry did not have a satisfying answer
[85:26] off time my head
[85:27] Sean Carey I'm a birthweight I remember
[85:31] your name I think I don't know but he
[85:33] gave $20 thank you very much Sean which
[85:34] celebrities do you fall on Instagram I
[85:37] follow a bunch
[85:38] I followed the rock underwire buddy he's
[85:42] on there I do I do I do follow him I
[85:44] follow all Dan Brown get down here
[85:46] that's better
[85:48] I fall Alton Brown I follow who else in
[85:53] history I fall Maisie Williams uh-huh
[85:55] that's how we connected initially she DM
[85:58] me and said like are you cooking I'm in
[86:00] town for Fashion Week you mind if I
[86:02] swing by and eat whatever you're making
[86:04] and I was like I guess I'm making
[86:06] direwolf Breton eyes very quickly
[86:08] research to recipe I had like four hours
[86:11] I follow probably I probably follow a
[86:14] lot more celebrities on Twitter than I
[86:16] do on Instagram I don't know why Todd I
[86:20] don't know I guess I like hearing their
[86:21] thoughts more than I like seeing their
[86:23] lives I don't know I have nothing
[86:26] against it it's just like my weird
[86:28] preference $10 from Paul Arbogast if you
[86:33] had to pick just one cheese uh-huh
[86:37] just one cheese with the unfortunate
[86:41] reality is that it would have to be a
[86:42] melter like I can't imagine picking you
[86:49] know some four year old aged Gouda or
[86:53] cheddar or something you know something
[86:55] something really aged and then never
[86:56] being able to have an on a grilled
[86:59] cheese that isn't swimming in its own
[87:01] soup of oil I I can't imagine that so I
[87:04] would need to go with a melter and one
[87:06] of my favorite melters is Monterey Jack
[87:08] it's honestly what I was I wish I was
[87:09] putting in these in these right now
[87:11] because it's like it's super melty and
[87:14] it's got more flavor than it's not like
[87:16] as much flavor is a very mild cheddar
[87:18] almost it's like a very flavorful
[87:20] mozzarella almost I love it I don't care
[87:23] okay that's trashy whatever I love
[87:27] Monterey Jack and if I had to choose one
[87:28] cheese to say I know that's that's a
[87:31] not a classy answers but I would need
[87:35] something that could melt I suppose I
[87:37] could make you know the melty things
[87:39] that I made for grilled cheese recently
[87:41] but I don't wanna have to do that every
[87:42] time and I like the diversity of cheese
[87:45] if if I picked my favorite which is
[87:47] midnight moon by Cyprus something it's
[87:55] it's an aged goat Judah and it's
[87:57] unbelievable I love it so much it's like
[87:59] slightly crystalline and it's very funky
[88:01] but it's very palatable and and and and
[88:04] beginners can get into it and cheese
[88:06] lovers still enjoy love midnight men but
[88:09] I wouldn't if I could only choose one
[88:10] cheese I wouldn't shoes that I don't
[88:12] want to eat that for the rest of my life
[88:13] I want usually when I think cheese I
[88:15] think some melty and pull a party and
[88:17] all that stuff oh man coming in here
[88:21] have you ever thought about doing a
[88:23] brisket episode on basics we'd love to
[88:24] see you do more barbecue stuff expects a
[88:27] barbecue episode on basics soon I won't
[88:30] say what but it's it's Pig rather than
[88:33] cow but you know keep an eye out because
[88:35] it's coming
[88:36] mmm let's see paradox Omega gave $10 and
[88:41] said hey I've been watching since day
[88:42] one just curious on your favorite Thai
[88:44] food my favorite Thai food
[88:46] I didn't love it's actually not like a
[88:50] um an entree and I'm sorry fees are very
[88:52] Americanized Thai foods but I love I
[88:58] came over the the Thai word for it but
[89:01] it's the papaya salad the spicy green
[89:05] papaya salad that it's like sometimes
[89:08] it's intolerably spicy and I love it and
[89:11] then my other favorite thing my favorite
[89:12] way I've ever finished a meal I loved
[89:14] having coffee after a meal but the best
[89:17] thing I've ever had at the end of a meal
[89:18] we actually had it in LA and when we
[89:20] ordered Thai fellas at our Airbnb was
[89:24] that this mango sticky rice like dipped
[89:28] in this um wasn't milk but it was like
[89:31] there's it had like the texture or the
[89:33] consistency of milk but it was sweet so
[89:36] I assumed it was maybe a mermaid in
[89:38] coconut milk or something like that and
[89:39] it was you know it almost it was almost
[89:41] like mango sushi for most but it was on
[89:43] sweet sticky rice
[89:44] and they dip it in the president ha it's
[89:47] so good so but you know again that
[89:49] speaks my ignorance of genuine Thai I've
[89:52] definitely had you know some pretty
[89:54] authentic Thai as best we can do here in
[89:56] New York City which is pretty good but
[89:58] I'm dying to go to Thailand so I can
[89:59] have the real thing so I can really see
[90:01] what the cuisine is like because it's so
[90:03] wide and so varied and so there's so
[90:05] much going on and I want to see you know
[90:07] the hawkers and you know I want to do
[90:09] all this the it's not it's really street
[90:12] foods anymore because they if I remember
[90:13] correctly in Bangkok they've localized
[90:15] them at an indoor shopping mall it's not
[90:17] been conquer is that um I think that's
[90:21] Bangkok but anyway I think I'm speaking
[90:24] out of complete anger is here I don't
[90:25] know I don't know these things
[90:27] um but nothing and I would love to try
[90:29] more more genuine Thai food fort Nixon
[90:32] gave $10 and said since you're doing
[90:34] this show two questions what would be
[90:36] considered your guilty pleasure food and
[90:38] have you ever thought about doing a
[90:40] binging episode I'm recreating frozen
[90:41] slash TV dinners love your stuff thank
[90:43] you before next and thank you for the
[90:44] super chat what be considered your
[90:46] guilty pleasure food oh dear a lot of
[90:50] things you know this is a guilty
[90:53] pleasure food like it's it's not it's
[90:58] it's not like you know trashy or or or
[91:01] crappy food it's just not very good for
[91:03] you it's like a semi deep-fried cheese
[91:05] filled tortilla but uh guilty pleasure
[91:09] foods I allow myself to have one Big Mac
[91:11] every year that's a big one
[91:14] I probably talk about I love Taco Bell
[91:18] and I love their double decker tacos I
[91:21] love it but you know the Crunchwrap
[91:22] supreme oath all the cliche answers and
[91:25] I allow myself to have that stuff like
[91:26] once a year
[91:27] this might be my last meal so to speak
[91:30] before a major diet I'm thinking about
[91:34] potentially doing a 30-day intensive
[91:37] like no sugar no alcohol exercise six
[91:41] days a week two times a day like insane
[91:44] training program just to see what I can
[91:45] do in 30 days like what what's possible
[91:50] to do in 30 days
[91:52] so I don't know if it's something you
[91:54] guys would want to see I'd be very
[91:55] curious to see what would happen but I'm
[91:59] thinking about doing it and it would
[92:00] start tomorrow effectively or Saturday
[92:03] rather so this might be one of my last
[92:04] real bad meals for a month but we'll see
[92:08] we'll see not entirely sure that I did
[92:11] it we have five dollars from Evan or
[92:15] Bonnie do you have someone help roll
[92:17] your sleeves our style here because they
[92:19] are so clean thank you thank you so much
[92:21] you want to know my secret and I've told
[92:22] it and past live streams but I've never
[92:24] never written it down for anybody as I
[92:28] rolled the shirt I roll up the sleeves
[92:30] before I put the shirt on so that way
[92:32] you get really we get really clean lines
[92:35] you know there's a little bit of
[92:37] pinching you're always gonna get little
[92:39] bit of pinching the hang the shirt up
[92:40] and then you know roll it up and then
[92:42] put shirt on and that's how you're gonna
[92:44] get the nicest cleanest lines I wish had
[92:48] somebody help me roll my shirt I got $20
[92:50] from just Justin Houska it's my first
[92:53] time donating but you do but I do want
[92:55] to say thank you for your amazing video
[92:56] it's the best part of my day keep up the
[92:58] good work and you should visit Michigan
[93:00] someday I would love to visit Michigan I
[93:02] don't know where you're at in there if
[93:03] you're in Detroit or where else you know
[93:07] you might be but some I'd love to visit
[93:10] one day I hope you know with the new
[93:11] show with being with babish we really
[93:13] want to get out and try to go to new
[93:15] places that we might not otherwise have
[93:17] gone to and and you know Michigan would
[93:19] be well up there so thank you very much
[93:21] for the very generous super chat
[93:24] especially for a first time super try to
[93:26] really appreciate it and ya know I hope
[93:28] this I hope we see in Michigan one day
[93:32] let's see that dad Cade Tucker gave $10
[93:37] nothing better than unwinding with a
[93:39] drink in your stream thank you then in
[93:42] networking at uni but you've inspired me
[93:44] to go chase my dreams of culinary school
[93:46] and cooking thank you for being so
[93:47] inspiring that's very very sweet of you
[93:48] to say best of luck to you that's a
[93:51] really tough industry but it can be so
[93:53] rewarding if if it's the right thing for
[93:56] you so absolute best of luck to you and
[93:58] thank you so much for the kind words
[94:00] thank you for tuning in and yeah just
[94:02] just good luck and congratulations and
[94:04] chasing something that you love we have
[94:10] ten Canadian dollars and something
[94:12] insane Jencarlos Silvestri gave 10
[94:15] canadian dollars and said you are very
[94:17] you are very too good and what you do I
[94:20] think there's some mobile stuff going on
[94:23] there but you're very good at what you
[94:25] do thank you very much I appreciate that
[94:26] especially because I don't have any
[94:28] training I don't I'm not going to call
[94:29] the culinary I didn't go to culinary
[94:31] school like our friend that I just
[94:33] mentioned is going to yeah no where'd
[94:38] you go okay Tucker uh um I'm not I've
[94:42] been gone to culinary school and I
[94:44] appreciate that because I don't and I'm
[94:47] just like you guys I'm figuring it out
[94:49] I've just been trying to figure it out
[94:51] for like 15 years now and I'm just
[94:55] starting to get to a point where I'm
[94:56] like okay I can make some food that's
[94:58] palatable and I really appreciate your
[95:01] guys support and you know keep cooking
[95:02] because that's the YouTube is such a
[95:04] great place to learn and I'm really
[95:06] happy to be part of the many voices the
[95:09] chorus of people that are teaching you
[95:12] guys so thank you guys so much for
[95:13] coming out and hanging out I'm not done
[95:15] here I'm gonna start making the chicken
[95:17] because I think we've probably killed
[95:19] enough time alright so I'm officially
[95:22] old just then I just made a noise
[95:24] getting up I'm now old that just
[95:27] happened alright oh my a to nothing my a
[95:39] alright ideally you know I should have
[95:43] flipped this about halfway through just
[95:44] to make sure that you know we're getting
[95:45] even dispersal of the marinade but it's
[95:49] fine we're just doing this for
[95:50] demonstration purposes today I am going
[95:52] to cook this in a nonstick skillet be
[95:54] just because it's just gonna be a little
[95:57] easier and also I just don't like I
[96:00] don't want to get stuff stuck all over
[96:03] my all over my cast-iron so I can't do
[96:06] the next case at the end there I don't
[96:07] have to wash it out so we're just gonna
[96:09] do it in here
[96:10] and same deal as the vegetables I'm
[96:12] going to mate it with vegetable oil this
[96:15] time because that olive oil really
[96:16] really gunked up the works but I want to
[96:19] have a fair amount of olive oil in there
[96:21] and I want to get this pretty hot
[96:22] because we I mean normally I would
[96:24] butterfly the the breasts and make them
[96:26] super thin and pound them out but you
[96:30] know these are pretty thin I'm just
[96:31] gonna just try to cook them as they are
[96:34] and they should cook pretty quickly but
[96:36] the idea here is that we want to cook
[96:38] the chicken quickly so it doesn't dry
[96:39] out because if you're cooking bare
[96:41] chicken breasts no skin to protect the
[96:44] meat you are going to have dry stringy
[96:47] chicken on the exterior of the breasts
[96:49] but if we get the interiors usually as
[96:51] juicy as possible and then cut the
[96:53] chicken into small pieces across the
[96:56] grain we're not going to have as much
[96:59] problems with stress or dryness so give
[97:03] it a shot just so I don't have to cuz I
[97:10] don't want to do a whole bunch of sink
[97:11] noises while you guys are waiting for me
[97:14] to get back in front of the camera it's
[97:16] not the most entertaining thing in the
[97:17] world that imagine what we're taking
[97:19] viewers pretty well right now if I am
[97:21] not mistaken what we do are we looking
[97:22] at here we got five point eight the last
[97:24] I checked nope that's that's the video
[97:26] that's not that's not the livestream
[97:28] okay we're down to 4,600 still thank you
[97:31] guys so much for for hanging out thank
[97:33] you guys for watching I hope you're
[97:35] trying this yourselves or if you're not
[97:37] the earth
[97:37] joining me with a drink or if that's not
[97:40] your baguette I just think you having a
[97:42] good night and thank you for spending it
[97:44] with me and my boys we love you guys and
[97:47] we love each other and all okay so
[97:52] getting the chicken out of here I'm
[97:54] trying to shake off too much I don't
[97:56] want tons of marinade on there but it is
[97:58] oil and lime juice so it's not the end
[98:00] of the world but um
[98:01] I also don't want any the garlic cloves
[98:04] on there
[98:08] yeah once I was going close you got a
[98:10] little fire with fire
[98:13] no nice go with garlic cloves gonna burn
[98:18] if I just put him directly in there make
[98:21] sure there's no garlic cloves down they
[98:23] go I don't want them crowded try to get
[98:25] them away from each other they don't
[98:27] [Music]
[98:33] yeah all right
[98:36] that's fun let's do that again that's
[98:40] what that's what it really makes your
[98:41] kitchen smell like a restaurant when you
[98:43] do that because that's what you're
[98:45] really smelling in a restaurant kitchen
[98:47] is you're smelling an aerosolized burnt
[98:49] soil because it'll do that over one of
[98:51] the keys to great food in restaurants
[98:54] why restaurant food is so good it's
[98:55] because they have such incredibly high
[98:58] heat to play with they have such
[99:02] incredibly high heat to play with and
[99:04] that's one of the reasons their food is
[99:06] so darn good it's that and a lot of
[99:08] clutter really yeah we're just trying to
[99:11] get a good shot see that got a little
[99:12] start of a char there I want that all
[99:14] over so we're gonna turn this a little
[99:16] bit these guys a little bit get them
[99:19] exposed to different parts of the flame
[99:21] and yeah so they're constantly just
[99:25] learning with so much you know really
[99:28] powerful blower burners like this one
[99:29] and then you know inevitable when you go
[99:32] like this the aerosol is oil it's gonna
[99:35] catch on fire and that smell I've worked
[99:37] in a few restaurants in my life and that
[99:39] smell is so singularly restaurant it's
[99:43] so singularly a restaurant kitchen and I
[99:46] kind of miss it sometimes but that life
[99:48] is honestly way too intense for me you
[99:51] know restaurant kitchens are
[99:53] such such high-pressure places and if
[99:57] you can handle it more power to you
[100:00] because I don't know how you do it in
[100:03] this place I'm turning up to play a
[100:05] little bit because I want to get a char
[100:06] in there and then once I flip it I'm
[100:08] gonna turn it down because these are
[100:10] thicker than you know breasts if I had
[100:12] if I had butterfly them obviously I
[100:14] don't know what kind of breasts these
[100:15] are but they look so quickly word
[100:17] butterfly
[100:18] they're very strangely shaped and they
[100:20] have like a strip of fat down them but I
[100:22] can't quite identify you know what's
[100:23] going on with these different holding
[100:26] food cuz they're not gonna tell me I
[100:27] don't think ah let's take a look let's
[100:34] go around here alright see we're
[100:36] starting get some color oh I forgot
[100:38] something important in the marinade you
[100:41] want to add like a tablespoon of sugar I
[100:43] did that in the episode and I forgot to
[100:44] do it here went ahead like this
[100:46] tablespoon of sugar because that
[100:47] encourages that browning that crust to
[100:49] form quick more quickly it caramelizes
[100:52] more quickly
[100:53] you're calling me at all times right now
[100:57] what I'm doing
[100:59] it caramelizes the exterior more quickly
[101:01] and get this you get this nice browning
[101:04] nice my art a little faster I sure do
[101:07] love place that's not safe it's not not
[101:14] safe but it's also not okay
[101:15] alright so now put the news I have a
[101:17] great crust on the outside look at that
[101:18] nice char that's me okay a lot of play
[101:20] we're going on there and now I'm gonna
[101:22] turn down a little bit because I do want
[101:23] to cook these the rest away through I
[101:25] might flip them once more but ideally I
[101:27] want to see some watch second
[101:31] you know I think we might do actually I
[101:35] don't really want to because then we're
[101:37] gonna lose the crust like it's gonna
[101:39] soften this team but I really don't want
[101:43] to overcook these but I do see what
[101:46] chickens we were just getting flap right
[101:48] here you see there's still some watch I
[101:51] can right there
[101:52] and it's on this side which means you
[101:54] know it's not been exposed to the food
[101:55] properly
[101:56] these are you know they're too thick to
[101:58] be being fed right now and definitely I
[102:00] do not recommend what I'm doing right
[102:02] now
[102:02] oui oui that happens a lot of live
[102:05] streams because we get a little a little
[102:08] bit of pressure from you know doing
[102:10] things live and I tend to overlook
[102:12] things I overlook the sugar in the
[102:14] marinade you know it happens it's fine
[102:16] but um you know learn from learn from my
[102:19] mistakes do as I say not as I do
[102:20] and huh definitely Friday you know you
[102:24] know what would have been so much easier
[102:25] that I could have done is I could have
[102:26] pounded these out wouldn't have even had
[102:28] to butterfly them but just use my meat
[102:30] mallet and put them in a ziploc bag and
[102:33] pound them out if they're relatively
[102:34] thin like this you just get them to it a
[102:36] nice you know uniform shape because you
[102:38] have a real thin spot in the center you
[102:40] know they almost have a hinge there see
[102:42] that little fitting spot in the center
[102:43] and that's this is gonna be overcooked
[102:45] by the time these this bars cut so Vegas
[102:50] game we play I'm flipping is because um
[102:53] identify for the life of me what part of
[102:56] the chicken mrs. foam are these two like
[102:57] baby chickens and these are two breasts
[102:59] connected together they're so small
[103:03] what is it ladies Cornish game hens or
[103:06] something applause all right well let me
[103:09] get my temp probe too because I I don't
[103:13] want to you know have to trust that
[103:14] these are done by the way I want them to
[103:15] be done properly I don't anybody get
[103:17] sick obviously here's my let's see where
[103:21] we're at just out of curiosity I'm
[103:22] betting betting 110 what do you guys
[103:27] think
[103:29] we got does that say Oh
[103:33] oh my god oh my god come on that was one
[103:38] thing someone was like I saw I hit 112 I
[103:40] definitely moved it around a little bit
[103:41] but like yeah but that was around one
[103:43] side you know practice makes perfect
[103:49] it's not that I'm perfect lots of what's
[103:53] the stuff left over in here what album
[103:56] is gonna teach me a few weeks holding on
[104:00] being the Sabbath and the Burger Chef so
[104:04] Jake what just because I can't see the
[104:06] comments from over here with the women
[104:08] missing out on
[104:18] we've been working on getting rid of
[104:20] some spammers know what they do well
[104:27] what's up
[104:27] oh just we've been working on getting
[104:29] rid of people who just spam the same
[104:31] letter over and over again in the chat
[104:33] oh yeah you could turn down slums but
[104:36] everybody hates that yeah
[104:39] we try to avoid that
[104:44] who came up with the rule that you have
[104:47] to you can only flip meat once it's kind
[104:51] of nonsense I mean obviously you you
[104:53] want to disturb it as little as possible
[104:54] because every time I pick it up and
[104:56] squeezing moisture out of it but like
[104:58] you know good burgers as many times as
[105:01] you want you know get them cooked evenly
[105:03] like I've had burgers that are like you
[105:06] know meat like a medium well on one side
[105:08] and medium around the other like there's
[105:09] a gradient towards one side it's because
[105:11] some somebody was like I can't flip it
[105:14] at the wall but I do properly yeah well
[105:22] flames going here come on no plane no
[105:24] fire mostly oils you know it's up by now
[105:28] so it's not gonna play nice where we at
[105:30] now about 122 123 we obviously that this
[105:34] is freshly blood chicken I think it's
[105:36] Pat LaFrieda what's this from yeah this
[105:38] is Pat LaFrieda chicken so it's
[105:40] high-quality chicken it's from Whole
[105:41] Foods
[105:42] I trust it pretty well you know Pat
[105:46] LaFrieda is a gigantic meat purveyor but
[105:48] they're known for their sort of level of
[105:51] quality and that's why I trust this
[105:53] chicken and I just got it today so I'm
[105:57] probably gonna cook this to 150 155 keep
[105:59] it juicy because you know 165 is gonna
[106:03] kill all the bad stuff it's gonna kill
[106:05] all the Salmonella and all the bacteria
[106:07] not all the bacteria but all the stuff
[106:09] that'll make a sec but um most of stuff
[106:13] will be dead at 150 and it has to be
[106:16] pretty improperly cared-for chicken and
[106:18] it would have to be chicken that thumb
[106:20] wasn't stored properly or or you know
[106:23] went through a very unsanitary
[106:24] slaughterhouse or was coming from
[106:27] chickens with lots of disease and what
[106:29] then I buy attics and all this stuff and
[106:31] Pat what we don't need is not that it's
[106:34] a it is a cut above your typical
[106:36] supermarket chicken so I just it enough
[106:39] to
[106:40] so a little one left let's put 125 m in
[106:46] the sick guy over here 130 on this thing
[106:49] ya see this is the problem you know I
[106:51] kept the chicken tooth Beck especially
[106:54] because chicken intends to consider all
[106:55] meats and tracks when you cook it so you
[106:58] can see they're smaller now if you took
[107:00] them took up almost the whole bottom of
[107:01] the pan before but now they're smaller
[107:04] because the meats contracted and in
[107:06] doing that you know think about it you
[107:07] got something this long that becomes
[107:09] this long it's it's expanding
[107:11] height-wise so these are thicker now
[107:14] then when I put them in they're out
[107:15] you said Victor now the way I put them
[107:17] in there and so that just doesn't help
[107:20] it just makes them cook even slower so
[107:22] you know we're all learning a very
[107:24] valuable lesson here today which is
[107:25] found out with butterfly or whatever
[107:28] your chicken breast if you're sizing in
[107:30] the pan like this but we're gonna be
[107:32] tasty especially in the context of the
[107:34] quesadilla like try to tell me that
[107:36] chicken is dry in a quesadilla you know
[107:38] I don't know how sell you a bridge and
[107:42] what people say so did I answer the
[107:48] person's question just now or did I go
[107:50] on a tangent
[107:51] out of nowhere okay anything else what
[107:56] else we got I saw a request for the
[108:00] bolognaise from the Grand Tour oh that's
[108:05] the top gear guys right I honestly
[108:09] haven't watched that like I was a big
[108:10] Top Gear head when that show was out and
[108:13] towards the end it even on top gear like
[108:16] I'm sorry I know I'm gonna catch flack
[108:17] for this - like it got really spunky and
[108:20] you know that they did all these gags
[108:22] that were really obviously staged and
[108:24] but they treated them like they weren't
[108:25] stage the Cohens just totally off and in
[108:29] their heyday they were doing some really
[108:31] goofy stuff but it was genuine and it
[108:33] was not scripted and a lot of fun and I
[108:37] miss birthdays and grand tour just feels
[108:39] like more modern top here and there's a
[108:44] lot of eye rollers in there a lot of
[108:45] daddy humor it does not win even my dad
[108:48] doesn't like it keep any here's a dad so
[108:50] he doesn't like it something's wrong
[108:52] I'm gonna whip off my knife stiff acquit
[108:54] here because I want to be able to slice
[108:55] this check and once I get it up this
[108:56] dough not immediately obviously just
[108:58] like any meat that has just been
[109:00] subjected to the trauma of a pan frying
[109:04] or any kind of high heat cooking
[109:08] application we need to let it rest for
[109:11] at least five minutes or cutting in
[109:14] because otherwise we're gonna lose a lot
[109:15] of moisture and we've already lost
[109:17] enough because my idiocy so we don't
[109:20] lose any more all right just washing off
[109:23] the knife here first did not go anywhere
[109:25] stay tuned I'll be right back just want
[109:29] a nice clean knife from a chicken we
[109:32] just hit 135 last I checked so we're
[109:34] getting closer and closer but I'm gonna
[109:35] stop a little bit 150 what I'd ideally
[109:38] like to do right now if my oven were
[109:40] preheated would be to put it in the oven
[109:43] in a 350 degree oven so we can stop
[109:45] hitting it with such direct heat we can
[109:47] hit it with some ambient heat I know I
[109:49] know I'm sure people were saying that
[109:51] these are into the drives chicken breast
[109:52] in the world and that great like this is
[109:55] definitely not the smartest way to touch
[109:56] them but there's nothing to them
[109:59] especially if I had the opportunity to
[110:01] marinate them for like a solid three
[110:02] hours the mmm acid from the lime juice
[110:07] would help tenderize
[110:13] let's sit here my art yeah I'm just
[110:16] taking a look at what you guys are
[110:17] saying we got 200 Russian I don't watch
[110:23] the Russian currency I'm not sure if it
[110:25] slow motors you the high efficient chat
[110:28] about to work thank you for hanging out
[110:29] thank you for the super chat appreciate
[110:31] it alright we got a $10 super chat from
[110:37] Michael actly I owe so much to you I
[110:39] went from eating fast food three times a
[110:41] day to living a healthy happier life
[110:43] since I started watching you I wish I
[110:44] could give you more than ten you've
[110:45] given me so much that's super kind man
[110:47] your words would be kind enough but
[110:50] thank you so much for your super chat I
[110:53] appreciate any amount and I appreciate
[110:55] anything send something like that I
[110:56] really appreciate it and I'm very happy
[110:58] but you're making healthier choices for
[111:00] yourself I hope to do the same soon can
[111:05] you smoke a whole brisket in or a whole
[111:06] turkey how about a beer can chicken I
[111:08] want beer can a second I I plan on doing
[111:10] a pulled pork in the very immediate
[111:12] future so keep an eye out for that
[111:14] heading back over the stove now this is
[111:17] very dried out chicken I'm sure all
[111:20] right we just hit 150 on this guy
[111:21] Oh 100 160 on this day we're good to go
[111:27] check the thickest parts there I'm
[111:29] really frozen out of it yeah then he
[111:31] defecated yeah let's take them off
[111:37] I'm gonna just put them down here I'm
[111:39] gonna let them rest we don't want to
[111:42] lose any more moisture than we already
[111:43] have it gets really hot sometimes gonna
[111:46] get them out of way high so we have some
[111:52] chicken breasts here that we need to let
[111:53] to cool off a bit before I can carve
[111:55] them up and to keep them tender and to
[111:59] prevent them from being springy we're
[112:01] trying to cut just like steak we're
[112:02] trying to cut across the grain and you
[112:05] can see if you look at it maybe once
[112:07] these cool down enough for me to hold
[112:08] them I'll hold it up to the camera so
[112:10] you can see but there's there's a
[112:12] definite sort of there's a grain there's
[112:15] there's a linear straight grain that
[112:18] goes straight down from this center
[112:21] point here again I have no idea on God's
[112:23] green earth what cut I'm checking this
[112:26] it's very bizarre I've never seen
[112:28] anything like it I ordered chicken
[112:29] breasts they look and feel like chicken
[112:31] breasts the the meat looks like white
[112:33] meat but the weirdest shape I can only
[112:35] assume they're from a tiny chicken and
[112:37] it's like it's like butterfly duh not
[112:41] butterfly it's you know it's a whole
[112:43] chicken breast essentially two breasts
[112:45] connected by the whatever um and so we
[112:51] want to slice across that grain because
[112:52] we have this really dry like this is
[112:54] great flavor in the you know this my
[112:56] yard reaction out here all this good
[112:58] brown stuff but it's also dry like this
[113:01] guy right here you know even if I did
[113:03] this properly we'd have dry me on the
[113:05] outside it's the only it will always
[113:07] happen when you cook chicken breasts you
[113:08] can't prevent it you can maybe by doing
[113:10] sous-vide but even then you'll have a
[113:13] very thin layer of dry stringy chicken
[113:15] on the other side yeah guys bump but if
[113:19] you cut across the grain you are cutting
[113:23] those strips of the strings of dry
[113:27] chicken into shorter pieces it's kind of
[113:31] just like when you're cutting up hanger
[113:33] steak you're cutting across meat fibers
[113:35] that if you left them whole would be
[113:38] tough and chewy but if you cut them into
[113:40] smaller pieces it's almost like it's pre
[113:42] chewing them for you not in a gross way
[113:43] but in a
[113:45] a loving way no chance we got MD
[113:53] Washington gained five dollars and said
[113:55] king share we eat during your 30 died
[113:57] I'm also going off sugar this week and
[114:00] need meal ideas and you have great meal
[114:01] ideas I love your show thank you so much
[114:03] and yeah I was planning on doing
[114:05] probably the basics or something that
[114:07] covers like you know extremely healthy
[114:10] practical inexpensive weekly weekday
[114:13] meals so keep an eye out for that I will
[114:16] say even these dry bits I'm meeting on
[114:19] the outside very very very flavorful
[114:21] there's so much flavor in this chicken
[114:23] the lime and the smoke the smoke paprika
[114:26] brings the smokiness to it that it
[114:28] almost it almost tastes like it was
[114:29] grilled and which is so great especially
[114:31] when we put it in the quesadilla it's
[114:33] gonna be like a nice little flavor nice
[114:35] addition thank you very much for your
[114:37] super chat shoot I'm sorry I just saw
[114:40] $10 to go chat go away I apologize to
[114:42] whoever that was
[114:43] and whatever you said I apologize let's
[114:48] see what are we up to now yeah we're all
[114:54] the strong 500 so I'm seeing all the all
[115:00] the messages that need to be blocked but
[115:02] thank you guys so much for hanging out
[115:04] here I'm gonna make one more one more
[115:06] quesadilla and then I'm gonna call it a
[115:07] night cuz we've been going for almost to
[115:09] it every time I say it's gonna be a
[115:10] quick stream look at us it's almost it's
[115:13] been almost two hours so I haven't been
[115:16] keeping track of how long it's been
[115:17] since we took these off the heat I
[115:19] assume it's been about probably three to
[115:21] five minutes it hasn't been that long
[115:24] but you know they're cool enough to
[115:26] touch now so I'm gonna start slicing
[115:28] them up I'm sure it hasn't been quite
[115:31] long enough but like five minutes is is
[115:34] long enough for this application so I
[115:36] also want to stuff them into our our
[115:39] quesadillas
[115:42] get these ready get these all laid out
[115:46] so that I might stuff them with things
[115:52] so I've got the grain of the chicken
[115:56] this must be a breast because I'm seeing
[115:58] two different grains in it and I'm just
[116:01] gonna slice right across that see that
[116:04] and I'm cutting right through the muscle
[116:08] fibers so that's gonna make for you know
[116:10] more tender just just easier to eat not
[116:16] tough or chewy or stringy this is weird
[116:19] piece of fat or cartilage in the center
[116:21] here that I'm not entirely sure what it
[116:22] is but now yeah so here I'm gonna do a
[116:26] close-up just see what I'm talking about
[116:28] you can see there's grains running that
[116:33] direction you see that that's what we
[116:35] want to cut across because once we cut
[116:39] those muscle fibers into smaller pieces
[116:40] the chicken is more tender I'm gonna try
[116:43] a piece of it right now hmm
[116:45] and you know I mean I said it was gonna
[116:49] be dry it's not it's super moist the
[116:53] outside is a little tiny bit tough
[116:55] because we had to cook it a little too
[116:57] long it definitely could be better but
[117:00] it's a held a lot better than I thought
[117:02] it was gonna be we've got this weird
[117:04] piece of cartilage out of here these
[117:05] have to be two breasts has to be off of
[117:08] some tiny Cornish game hen or something
[117:10] all right cutting across the grain yep
[117:14] good stuff and making me into nice thin
[117:19] slices for our quesadillas because we
[117:24] don't want to have to chew on these for
[117:25] ten years when we bite into one all
[117:29] right there's the grain yep right across
[117:31] the grain that's what we want yeah and
[117:34] we also want them to be thin so we don't
[117:36] overstuff the quesadilla we don't want a
[117:37] super thick quesadilla but this is like
[117:39] just perfect
[117:40] all-purpose chicken for many Mexican
[117:47] applications for tacos for burritos this
[117:50] is just like a super flavorful juicy
[117:53] it's just great great way to cut your
[117:56] nose my favorite all-purpose marinade
[117:57] method
[117:58] hmm okay so now hmm I'm going to Laden
[118:08] these these burrito tortillas cheese and
[118:16] half and that's gonna protect little
[118:19] dirty a little bit against the moisture
[118:21] from the chicken because it is very
[118:23] moist it's not dry and as it sets there
[118:26] it's gonna continue to xud moisture and
[118:28] I don't want to get that directly onto
[118:31] the tortilla it might make us you know
[118:33] might make a little soggy might make a
[118:34] little oily and this is gonna act as a
[118:36] little bit of a barrier against that not
[118:38] much but you know it's the best we can
[118:39] do then I'm gonna throw down a OH
[118:43] just drop that then I'm gonna throw down
[118:46] some of these peppers and onions from
[118:47] before because why not they're gonna be
[118:51] a welcome addition
[118:52] oh there's Nathan somebody grab that
[118:56] sorry I'd do it but Tory's gonna let
[119:00] Nathan and he's just in time for some
[119:03] quesadillas so I'm just spreading out
[119:06] these peppers and onions I know how
[119:10] stealthily I'll stay over here you got a
[119:12] few minutes Divini know how to switch
[119:15] cameras all right so I've got a nice
[119:17] layer of peppers and onions down there
[119:19] and then you know instead of scattering
[119:22] these I'm gonna be very intentional with
[119:23] placing them because I want there to be
[119:25] a little bit of chicken in every bite so
[119:27] I'm you know I'm really gonna fan them
[119:29] out and make sure that there is even
[119:31] coverage nice thin pieces of chicken
[119:35] juicy juicy chicken as crazy as that
[119:39] might sound turned out pretty darn good
[119:43] and you guys will meet Nathan in a
[119:45] minute he's gotta come up here and he's
[119:46] gonna have a quesadilla with us here and
[119:50] make us some more chicken going in this
[119:51] one I don't know if he wants to be on
[119:53] camera
[119:54] because he doesn't know he was walking
[119:55] into I don't think but um we'll see play
[119:59] by ear control freak and
[120:03] yeah I just want to make sure that
[120:04] there's good even coverage of the
[120:06] chicken the elevator working again
[120:08] remember that the freight elevator was
[120:12] okay yeah and I think here they were
[120:14] only working on it for a few select
[120:16] hours
[120:18] hey hey smart he'll figure it out okay
[120:24] so now I'm going to top these a little
[120:26] bit more cheese both to protect the
[120:29] tortilla and also to just you know help
[120:31] glue everything together you know it's
[120:33] gonna help the whole thing stay together
[120:35] when we fry it up what's up dude hey
[120:38] done so I warned you that we might be a
[120:39] livestream unica right well the
[120:41] quesadillas are almost done if you want
[120:44] to come say hi you're welcome to pop
[120:46] over here if you want to be
[120:46] taste-testing once it's done yeah uh-hum
[120:52] so we're just going here I already made
[120:55] some veggie quesadillas thank you
[121:02] nathan is one of our friends from high
[121:04] school we all went high school together
[121:06] and they are he's here to watch the
[121:10] draft we're gonna be a bunch of butch
[121:13] boys big strong boys never lost the
[121:21] draft so I'm doing the same thing here I
[121:24] you know obviously I don't want to lose
[121:25] moisture from the chicken but um I'm
[121:28] pressing these down so they all stay
[121:30] together
[121:30] you guys wanna meet Nathan in a minute
[121:32] wouldn't uh he comes on and does a
[121:34] little taste test here you're meeting
[121:36] the whole babish cast of characters here
[121:38] because we had we're gonna have Ari
[121:40] which is a mutual friend of mine really
[121:43] Sawyer's friend that I've taken a shine
[121:44] to and hmm that's good and um he's a
[121:52] really fun guy I'm very happy to have
[121:54] him in the latest episode of being all
[121:57] right you ready to head over the
[121:58] stovetop jack all right here we go so
[122:01] writing over the stovetop I'm going to
[122:04] read well this pan nice generous amount
[122:07] of oil but not too much
[122:09] we don't want these actually deep-frying
[122:11] we just want enough to you know
[122:13] generously coat the bottom of the pan
[122:14] and again and bring this up it's not
[122:17] smoking
[122:17] it's just shimmering a little bit that's
[122:19] where we want it and again we're cooking
[122:22] these slowly we don't want to we don't
[122:23] want to apply a bunch of heat to the
[122:25] chicken we don't want to cook the
[122:26] chicken twice certainly not but we do
[122:29] want to get all the cheese melted and we
[122:31] want the whole thing to be cohesive and
[122:32] we want a nice crust on the outside not
[122:34] burnt not too hot there's a balance you
[122:38] know just like I'm a man fan assumption
[122:41] machinist said that shouldn't have said
[122:43] that I don't know what I've unleashed by
[122:44] saying that hmm what I got anyway that's
[122:48] what almost done here I just want to
[122:51] make these last quesadillas here and
[122:53] then we're gonna go in there we're gonna
[122:55] watch sports besides I'm just grab my of
[123:02] love here we go there we go I'm like it
[123:08] was saying guys this might be my last
[123:09] very unhealthy meal for a while the one
[123:12] exception is this Saturday I've had a
[123:14] tasting menu tasting at a restaurant
[123:18] booked for some time now for like four
[123:21] five weeks so I'm definitely going to
[123:24] that but that would be the one last
[123:26] exception because I really want to try
[123:29] going completely clean for 30 days and
[123:31] seeing what happens as you guys know I
[123:33] love food and I love booze and I love
[123:35] you know I love trying things and doing
[123:38] things and not that you can't do that if
[123:40] you're being healthy but it's definitely
[123:42] a huge challenge especially for somebody
[123:44] in my positions is the cooks for a
[123:46] living but luckily I have my friends
[123:48] here they're gonna be able to taste test
[123:50] things for me they're gonna be able to
[123:51] you know keep keeping it I'm gonna be
[123:56] able to keep making a gross and
[123:59] disgusting wonderful foods like this I
[124:02] mean it's not disgusting I'm sorry I'm
[124:04] just kidding but it is absolutely
[124:07] wonderful it's one my favorite things
[124:09] this isn't quite ready yet I really want
[124:11] to see some shimmer on that oil before I
[124:12] drop it in really want to see
[124:17] some movements just making sure that's
[124:19] evenly cutting the bottom to pay a big
[124:21] deal
[124:22] scooter shop you know it's a scooter
[124:26] shop floors a scooter shop shop there's
[124:30] a scooter show it's a Vespa store
[124:37] it was my favorite thing when we found
[124:38] that clip I was like oh my god that's so
[124:40] funny that he just changed it up all
[124:44] right I'm dropping this in there we go
[124:48] oh yeah little sizzle that's all what a
[124:50] little sizzle oh yeah it's happening
[124:54] everything's happening it's all
[124:56] happening right here on the binge
[125:00] Network and now I'm turning these
[125:04] initially to get the oil evenly coated
[125:06] on the outside where those last ones to
[125:09] oil these gentlemen what do you think no
[125:13] I I like them I like preserving the the
[125:17] crunch you know you need that exactly
[125:22] and you know it's like outside it's
[125:25] almost like halfway between no torch
[125:26] it's a tree yeah that's over Tia chip
[125:28] and in a quesadilla or a tortilla rather
[125:34] it's a really nice and I I think I
[125:39] learned the basic technique from Jake
[125:41] Angie Lopez all as you guys know I have
[125:43] a great admiration for him and I've
[125:46] learned so many things from him we're
[125:49] gonna be doing an episode hopefully in
[125:51] the very near future with ed Levine of
[125:53] Serious Eats the executive editor or the
[125:56] editor in chief human brains exact title
[125:59] of Serious Eats
[126:01] and it's gonna be fun it's gonna be good
[126:05] I think you need a little bit more time
[126:08] that's perfect again do not want these
[126:09] cooking too quickly one all that cheese
[126:11] to melt I'd cover this if I could
[126:14] honestly wouldn't hurt the texture that
[126:15] bad I'm just gonna clean off this area a
[126:18] little bit just so I have a place for
[126:20] everything and everything in this place
[126:22] I just want to make sure that I have a
[126:23] place to chop up my case if he is and
[126:26] serve them to my friends all right
[126:29] last in my paper towels sure hope no one
[126:33] makes them mess
[126:36] I'm not a fantasy okay
[126:39] good you're all cleaned up and let's
[126:43] head back over to the stove top because
[126:44] it's getting to be foot time almost
[126:46] let's take a look
[126:48] Oh still piece of that corn look do you
[126:50] know that all right take a peek okay
[126:53] that's getting very very close I just
[126:56] want to give it like I don't know again
[126:58] I don't mind flipping these repeatedly
[127:00] it's just a harrowing process to flip
[127:02] these so I don't I don't want to want to
[127:04] minimize my risk um but I also want to
[127:07] maximize my browning potential again I'm
[127:10] giving that a little turn again as you
[127:13] guys know case of DJ sorry and they're
[127:19] getting so close I just want like a
[127:20] really good uniform brown color on there
[127:23] Oh some of the cheese is starting to
[127:25] stick and turning brown oh my god so
[127:28] good alright here we go what's going on
[127:30] now so just gonna go like this and flips
[127:32] the deal there we go that's good it's
[127:36] some great coloring or a nice even color
[127:38] and oh yeah
[127:40] see you thought she's look at that it's
[127:45] you know quesadillas in my mind there
[127:48] were restaurant quesadillas and there
[127:50] were home quesadillas and home
[127:51] quesadillas always been you know either
[127:54] baking them or or maybe editing them in
[127:58] a fry pan but never like this like I
[128:01] never had quesadillas at home like this
[128:04] this is really the way that I think
[128:05] about them when they're in a restaurant
[128:06] and they're a little oily but whatever
[128:09] it's not gonna kill you like the the
[128:11] trade-off is that you get this
[128:13] incredibly crispy beautiful crust and
[128:15] you're not gonna get that any other way
[128:18] bake these you're gonna have a very sad
[128:19] situation on your hands
[128:21] the cheese is nicely melted I've seen it
[128:24] come out sides there and where's my
[128:27] drink that's empty yeah I think again
[128:31] because this might be a last meal or
[128:32] something or last alcohol for a while I
[128:36] think I switched to a beer I have I went
[128:40] to college in Long Island so Blue Point
[128:43] toasted lager is a near and dear to my
[128:45] heart
[128:46] yeah that's nice that's nice summery
[128:53] beer you know it's good the winters to
[128:55] blur like that's a distinctly summery
[128:57] beer okay those are getting pretty dark
[129:00] on that side so that's you dark don't
[129:02] worry I promise it in burnable just
[129:05] right okay perfect perfect perfect let's
[129:12] get these out go and get them centered
[129:18] because you guys know how much of a
[129:20] sucker I am for symmetry there we go
[129:22] right there
[129:23] that's Center yep there we go
[129:26] okay and same deal I'm just going to cut
[129:31] them into threes thusly and then to try
[129:36] I like it's it's harder to do a cheese
[129:38] stretch when you have chicken in there
[129:39] when you have the we have lots of extra
[129:42] toppings or filling us besides cheese
[129:44] but still come a try because come on
[129:48] all about food porn here where else to
[129:51] eat what else would you guys even tune
[129:52] in for my voice I don't think so oh my
[129:58] gosh we have a fifty dollar super
[129:59] traveler this happen
[130:00] Sean Carey gave $50 thank you so much
[130:02] that's incredibly generous thank you can
[130:04] you make more dishes from the show
[130:05] Hannibal absolutely I'm just intimidated
[130:08] as hell to do more dishes from Hannibal
[130:11] because he's like such a proficient cook
[130:12] and also because you know they were
[130:15] focusing on food styling more than
[130:17] actual replicable dishes I think in in
[130:21] some cases um but you know I really like
[130:25] to try is the black chicken the silky
[130:27] chicken soup where it's that like it's
[130:29] that chicken that has like black bones
[130:30] and black feathers and black eyes and
[130:32] it's just like jet-black checking
[130:34] through and through black meat and it's
[130:37] it's made in this um I think it's a
[130:40] Chinese soup I think I can't member I
[130:43] remember there being star anis in it and
[130:47] something but it supposed to be a very
[130:49] healthy very healing soup and he makes
[130:50] it for oh it's the same I have watched
[130:54] Hannibal and so long oh my god yeah like
[130:57] I remember you know the other main
[130:59] character's name makes it for him when
[131:01] he's when he's taken ill or he was
[131:03] injured or something and it just looks
[131:05] so good
[131:06] even though the skin was still on the
[131:07] chicken which was a little off-putting
[131:08] but I've seen where they make where they
[131:11] sell silkie chickens near here in
[131:13] Chinatown so I need to make that before
[131:16] I move out of here which won't be for a
[131:18] while thing I'm staying here for another
[131:19] year at least but um it's so nice to
[131:23] have Chinatown right around the corner I
[131:24] can get you know whatever I need
[131:25] whenever I need it anyway let's stop
[131:26] stalling here I'm just trying to let the
[131:28] cheese kind of melt together let's see
[131:31] what happens if I pull this apart I
[131:32] don't think yeah a little bit a little
[131:34] bit not bad let's try this one maybe
[131:36] maybe we'll have a little more luck with
[131:38] this one okay yeah see again you got
[131:40] fillings it's a little little trickier
[131:42] but these are still gonna be delicious
[131:44] all the cheese is melted there's no like
[131:45] there's no solid cheese in there there's
[131:48] no pieces in there that's ready to go
[132:01] hmm
[132:06] that's a killer quesadilla no the
[132:08] chickens great like chicken is bringing
[132:10] so much flavor to it that's still moist
[132:12] that's great mm-hmm
[132:20] alright guys I want to wrap this up well
[132:22] it's still hot so we can go and enjoy it
[132:25] and drink beer and be big burly guys in
[132:28] the other room I supposed to thank
[132:31] everybody for hanging out tonight thank
[132:32] you so much thank you to my boys in the
[132:34] other room for making this happen could
[132:35] not do it without you and thank you for
[132:38] helping me navigate these waters thank
[132:41] you for all the super chats tonight all
[132:42] the new memberships everybody's
[132:44] generosity and kindness kind words kind
[132:46] gestures I really appreciate it I really
[132:48] hope you try making this for yourself
[132:50] obviously it's an indulgence but it's
[132:52] it's worth it and thank you guys so much
[132:55] for hanging out I hope you have a great
[132:56] night and I'm gonna grab a plate so I
[132:58] can my gents okay that was dumb didn't
[133:06] need to do that there we go
[133:09] then we have sour cream and we have we
[133:12] have salsa in the other room so I will
[133:15] see you guys next time on binging basics
[133:19] or being either way you're with babish
[133:22] Oh what's keeping that have a good like
[133:24] this
[133:25] [Music]
[134:17] [Music]